The meat cut classification 사태 refers to both the front and back legs of the cow. There are further Korean meat cut classifications that go into detail about the uses and textures of different sections of the front and back…
Front Leg Area (앞다리/ap-tta-ri)
The 앞다리 is located below the shoulder (the chuck) and includes the upper front leg meat of the cow. The brisket and fore shank are classified as two different cuts, but they are next to each other in this area….
Bow Tie-Shaped Rice Cake 조랭이떡 (jo-raen-gi-ttok)
조랭이떡 is a bow tie-shaped rice cake. It offers a different shape and dense, chewy texture. It can be used for soups and side dishes. I think babies and kids would enjoy this shape of rice cake. (Be incredibly careful feeding…
Sliced Rice Cakes 떡국떡 (ttok-kkuk-ttok)
떡국떡 is sliced 가래떡. This shape of rice cake is most often used for rice cake soup (떡국) but can be added to ramen, army base stew (부대찌개), or other dishes for texture. These sliced rice cakes cook quickly and can get soggy…
Long-Cylinder Rice Cake 가래떡 (ga-rae-ttok)
가래떡 is a long-cylinder rice cake. It is one of the most commonly used rice cakes. It is available fresh and packaged. It is chewy and plush in texture. Cylinder-shaped rice cakes are most popular in tteok-bokki recipes. Cylinder-shaped rice cakes…
Put-gochu 풋고추 (Put-gochu)
The term “put-gochu” is a term that classifies chili peppers that are not ripe and have not turned red. These chilis have a mild spice and fresh crisp flavor. They are often eaten with Korean BBQ, seasoned as a side…
