Jocheong is a thick dark brown rice/grain syrup. It adds a dark color, a delicate sweet flavor, and enhances the umami flavor of the dishes it is added to. Depending on the kind/brand it can seem more savory in flavor…
Jocheong 조청 (jo-chong)
Beef Round (설도/sol-do)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category….
Beef Loin/Back Loin/Sirloin (등심/deung-sim)
This cut can be broken down based on the spine of the cow. Meat cuts are cut along the 1st to 13th thoracic vertebrae. The American Ribeye cut includes the flower loin and the lower/bottom loin. I followed a Korean…
Pork Tenderloin (돼지 안심/ dwae-ji an-sim)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category….
Pork Leg/Ham (돼지 뒷다리/ dwae-ji dwit-ttari)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category….
Pork Shoulder/Front leg (돼지 앞다리/ dwae-ji deung-sim)
This cut goes by the names of Pork Shoulder, Pork Picnic/Pork Picnic Shoulder (refers to the lower half of the front shoulder), and Pork Arm Picnic (refers to the lower part of the pork front leg). I followed a Korean…
