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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". [9]
Yukhoe (Korean: 육회; Hanja: 肉膾; ) 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 literally means 'raw' (hoe, 회; 膾) 'meat' (yuk, 육; 肉).
Tteok-galbi made with half beef and half pork was first created and sold by Choe Jeo-ja in the 1950s, in Songjeong, Gwangju, South Korea. [2] Now there is a "tteok-galbi street" specializing in the half beef and half pork dish in the Songjeong area. [2] Ori-tteok-galbi (오리떡갈비), made with duck meat, is a popular dish in Gwangju. [5]
Naengmyeon (냉면; North Korean: 랭면; Raengmyŏn), 'cold noodles'), This dish (or originally winter dish) consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water ...
Yukgaejang [1] (육개장, 肉개醬) or spicy beef soup [1] is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular ...
The Sino-Korean word yukpo (육포, 肉脯) is a compound of yuk (육, 肉), meaning "meat", and po (포, 脯), meaning "dried meat or fish".Because beef is the default meat in Korean cuisine, many beef dishes such as yukpo and bulgogi are referred using the words gogi (고기) or yuk (육, 肉), meaning "meat", rather than soegogi (쇠고기) or uyuk (우육, 牛肉), meaning "cow meat".
Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [2] [3] Gopchang refers to beef small intestines, [4] [5] while jeongol refers to a category of stew or casserole in Korean cuisine. [6]
Gopchang [2] (Korean: 곱창) is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines. [1] [2] The latter is also called gopchang-gui (곱창구이; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers. [3]