Lamb is a baby sheep and because lamb raised for meat has not aged and or exercised their meat is more tender.
Korean Meat Cuts: Lamb
Korean Meat Cuts: Pork
Korean Meat Cuts: Poultry
When it comes to poultry, duck and chicken are often used in Korean cuisine. In the past pheasant was a very popular poultry that was used. Now before we begin, I want to highlight the most important takeaway from this…
Korean Meat Cuts: Beef
Korean cuisine uses different meat cut sections and names compared to American cuisine. Korean meat cuts can be classified based on different sections that are portioned for example the difference between an American classified cut and Korean classified cut could…
Soybean Paste 된장 (dwen-jang)
Soybean paste is a fermented soybean paste made from meju (which are fermented blocks of soybean). There is a new method of making it which takes the enzymes from meju bacteria and essentially is used to make a quicker version…
Dark Soy Sauce 진간장/왜간장 (jin-gan-jang/wae-gan-jang)
Dark soy sauce is 진간장 or 왜간장. They are the same thing. This soy sauce is massively produced using amino acids. Some brands may do a short fermentation but most brands do not. This soy sauce is darker in color,…
