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…
Cucumber 오이 (o-ei)
You can use any cucumber in reality for most Korean dishes. Different cucumbers have various texture, skin thickness, crispness, and the size and amount of seeds will vary but one of the cucumber that are often used are the long…
