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 poultry section, and that is this safety tip: cook all poultry to 165F to prevent illness.
#1 NECK (목심 /MOK-SSIM)
This cut is soft and chewy.
Uses: 튀김 (Deep Fried), 장조림 (Braised)
#2 BREAST (가슴살 / GA-SEUM-SAL)
This cut is tough, low in fat, and has a clean flavor.
Uses: 튀김 (Deep Fried), 볶음 (Stir-Fried), 찜 (Steamed), 냉채 (Salad)
#3 TENDERLOIN (안심 / AN-SIM)
This cut has no fat and is very soft and tender.
Uses: 튀김 (Deep Fried), 볶음 (Stir Fried), 냉채 (Salad)
#4 BREAST QUARTER (어깨살 / OK-KAE-SAL)
This cut is soft and contains no fat. It has a clean taste.
Uses: 튀김 (Deep Fried), 장조림 (Braised)
#5 WING (날개 / NAL-GAE)
This cut contains collagen and is high in protein.
Uses: 튀김 (Deep Fried), 장조림 (Braised)
#6 THIGH (넓적다리/ NOP-JJOK-TTA-RI)
This cut has little fat and a nice umami flavor.
Uses: 튀김 (Deep Fried), 구이 (Grilled), 찜 (Steamed), 바베큐 (Barbecue)
#7 DRUMSTICK (다리살 / DA-RI-SAL)
This cut has a chewy texture and some fat.
Uses: 장조림 (Braised), 구이 (Grilled)
#8 FEET (닭발 / DAK-PPAL)
This cut has cartilage and collagen. It has a chewy texture.
Uses: 볶음 (Stir Fried)
WHOLE CHICKEN (통닭 / TONG-DAK)
This refers to the whole chicken.
Uses: 탕 (Soups), 튀김 (Fried), 조림 (Braised), 찜 (Steamed)
#1 NECK (오리목살 / O-RI-MOK-SSAL)
This cut is the most chewy part.
Uses: Grilled (구이)
#2 BREAST (오리가슴살 / O-RI-GA-SEUM-SAL)
This cut is high in protein and lower in calories.
Uses: Steak (스테이크), Braised (장조림), Grilled with Sauce (양념구이)
#3 TENDERLOIN (오리안심 / O-RI-AN-SIM
This cut is soft.
Uses: Seasoned and Massaged (주물럭), Grilled (구이), Soup (찌개), Stir Fried (볶음), Meat Ball (동그랑땡)
#4 WING (오리날개/오리봉 ~ O-RI-NAL-GAE/O-RI-BONG)
This cut is chewy and tender.
Uses: Deep Fried (튀김), Grilled (구이), Stir Fried (볶음), Finger food (일품요리)
#5 LEG (통다리/ TONG-DA-RI)
This cut is chewy.
Uses: Steak (스태이크), Roasted (구이), Steamed (백숙)
WHOLE DUCK (통오리/ TONG-O-RI)
The whole duck has a lot of fat.
Uses: Soup (탕), Steamed (찜), Soup (찌개), Hot pot (전골), Deep Fried (튀김)
