Like Korean BBQ? Know the Types of Beef and the Korean Language

Like Korean BBQ? Know the Types of Beef and the Korean Language

Since Korean fever has spread to Indonesia and even the world, many people have been interested in learning more about Korean culture. Starting from language, music trends, films to food.

Do you often watch Korean dramas and see your favorite artists enjoying eating meat while it is grilled and eaten using lettuce leaves? If so, you definitely want to try the meat they eat.

Don’t worry, because in Indonesia, there are quite a few restaurants that specifically offer Korean BBQ menus, typical Korean meat that you can enjoy.

1. Soup

As mentioned previously, Korea has many types of soup. But remember, the type of meat used also plays an important role in creating the taste of the soup. Apart from that, different soups usually also have different types of meat used.

For example, to make galbitang soup, the type of meat usually used is galbi or ribs. Meanwhile, for plain meat soup, the type of meat used is jebichuri or kkurisal.

2. Hotpot

In Korea, hotpot is known as jeongol. This dish usually consists of meat, seafood and mushrooms. To add flavor, several spices are added. Similar to soup, jeongol also has sauce. The difference is, Jeongol soup is less than Korean soup and has a saltier taste.

One type of meat commonly used for hotpot is neck meat. The Korean word for this meat is moxim. Apart from that, brisket (yangjimeori) and foreshank (apsatae) are also often used to make hotpot menus.

3. Grill

Grill menus are also very popular in Korea. Koreans call this menu gui. The type of meat chosen is usually also adjusted to how the menu is prepared.

For the regular grill menu, the recommended types of meat are tenderloin (ansim), rib eye (deungsim), strip loin (chaekkeut), outside skirt (anchangsal), under blade steak or roast (salchisal) and brisket (chadolbaegi). Meanwhile, for the grill and marinated bulgogi menu, the types of meat commonly used are neck meat (moksim), boneless top (wudun), bottom round (seolkit-sal), tender chuck (kurisal) and blade steak (buchaesal).

4. Braised

In Korea, braised dishes are often called jjim or jorim. This menu is also very popular in Korea. The types of meat commonly used for braised menus include short ribs (galbi), shank (satae), boneless top (wudun) and bottom round (seolkit-sal). Different braised menus also differ in the type of meat used. For example, for the galbijjim menu, the type of meat usually used is kalbi.

5. Boiled

The stew menu is known as suyuk or pyeonyuk in Korea. Even though they are both boiled, boiled meat and meat for soup are very different. Because of this, the type of meat used is also slightly different.

The type of meat recommended for boiled menus tends to be less than for soup menus. Usually, Korean stew meat menus often use brisket (yangjimeori) or shank (satae) and learn more.