Quick Korean Beef Recipe (2024)

FAQs

What cut of beef is Korean beef? ›

What kind of meat do you use for beef bulgogi? Bulgogi is typically made with almost paper-thin slices of the most tender cuts of beef. Rib-eye is the most common cut of beef with top sirloin coming in a close second.

We like to serve this delicious Korean ground beef over cooked white rice. It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles. A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great.

Did you know that the US beef cuts are usually around 22, French and English cuts are 35 and the Koreans beef cuts can go up to a staggering 120? However, the most popular cuts used today in Korea cooking is 50 including almost all the organs, head and tail.

Korean BBQ isn't always beef, but beef, like short rib, is the most common meat. Beef, pork, and chicken are the most popular KBBQ meats. Other popular meats to grill include: Gopchang (beef or pork intestines)

The country's unique geography, with its mountainous terrain and abundant rainfall, provides the perfect conditions for raising cattle. Hanwoo cattle are known for their tender meat and rich flavor, which is attributed to the animal's diet of grass and grains.

Hanwoo cattle are known for their high marbling, beefy flavour and slightly sweet aftertaste. The secret to its perfect balance lies in how the cattle are raised and fed. Hanwoo has all the flavor and juiciness of a Prime Beef without being overpowered by the excessive marbling and oily Wagyu aftertaste.

Despite its high price, Hanwoo beef is preferred in Korean cuisine, as it is typically fresher and of better quality than cheaper imported substitutes. Kim et al. (2001) noted, "Hanwoo is regarded as a premium beef because of its high palatability and desired chewiness".

Bulgogi literally means "fire meat". Variations include pork (dwaeji bulgogi, 돼지불고기), chicken (dak bulgogi 닭불고기), or squid (ojingeo bulgogi, 오징어불고기). Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi.

Yukhoe (Korean: 육회; [jukʰø]) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat.

Beef is the most prized of all meats, with the cattle holding an important cultural role in Korea. ... The demand is high but supply is limited, hence, the most expensive meat in the country. South Korea is small with limited land for cows to roam, so space is limited to breed and grow the stock.

Why is Korean meat so good? ›

Raised free-range in the South Korean countryside, Hanwoo cattle are known for their high marbling, beefy flavor and slightly sweet taste – a result of an organic mixed grain and grass diet. In South Korea, locally bred Hanwoo is the meat of choice – and it's priced accordingly.

Hanwoo is rarely exported due to demand at home, only recently did Hong Kong receive the approval to serve Hanwoo. “It's a very special breed because it takes a long time to get consistent cattle,” explains associate director Andrew Lee Chi-ho of the first firm in Hong Kong to import Hanwoo beef.

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won't be quite as tender.

Samgyeopsal, consisting of thick, fatty slices of pork belly, is a favorite Korean BBQ dish. It's typically grilled at the table and enjoyed with a variety of side dishes and dipping sauces. This communal dining experience makes samgyeopsal a beloved choice for gatherings.

Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easily cuttable texture. In addition to beef, chicken and pork bulgogi are also common ingredients used to prepare the dish.

What is Hanwoo Beef ? The Hanwoo (한우), is a breed of small cattle indigenous to Korea. This breed is raised mainly for meat and is the source of Hanwoo beef, one of the most rare and expensive meats in the world.

Hanwoo, the prized Korean beef which is fast gaining popularity among global meat-eaters looking for a tasty alternative to the now almost ubiquitous wagyu.

Yukhoe (Korean: 육회; [jukʰø]) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. Yukhoe.