Sea string is a type of seaweed. It is thin and stringy with a slightly bumpy texture/feel. It has a mild flavor and slightly crisp bite. It is usually sold salted or dried. When using fresh sea string, wash it…
Barley Croaker 보리굴비 (bo-ri-gul-bi)
This larger variety of croaker is a different kind of croaker, it was stored in an oongi with barley rice (보리쌀) and left there for some time (months). This was a method of preservation that was used in the past…
What Is 채끝? Korean Beef Striploin Explained
Beef Striploin (채끝 / chae-kkeut) 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…
What Is 우둔? Korean Beef Rump Explained
Beef Rump (우둔 / u-dun) This cut of meat refers to the meat located in the hindquarter of the cow. I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat…
What Is 안심? Korean Beef Tenderloin Explained
Beef Tenderloin (안심 / 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…
What Is 목심? Korean Beef Neck and Chuck Explained
Beef Neck/Chuck (목심 /mok-ssim) 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…