Best Meat Cuts for Korean Curry

There are a lot of different meat cuts that can be used for your curry dish.

Usually, meat cuts are cut into medium-medium large chunks, but you can also use the ground version of your favorite meat.

Some proteins that are used in Korean curry are pork, beef, chicken, hard-boiled eggs, or tofu. If you use tofu, use firm tofu to keep its shape while it’s being simmered.

Pork Curry Cuts:

• Boston shoulder (목심)
• Picnic shoulder (앞다리살)
• Loin (등심)
• Pork belly (삼겹살)
• Ham (뒷다리살)
• Shank (사태)

Beef Curry Cuts:

• Chuck Eye & rib eye (등심)
• Eye of round (설도)
• Rump (우둔)
• Tenderloin (안심)
• Sirloin (채끝)

Chicken Curry Cuts:

• Breast (가슴살)
• Breast quarter (어깨살)

Other Proteins:

• Boiled Eggs can be added stir-fried with oil to brown the outside or just plain whole boiled and added to the curry.
• Tofu is another option. It is recommended that you use firm tofu.