Buying Beef When buying fresh beef, there are some tell-tale signs of freshness that you can consider so that you purchase the best cut. The first sign is the most obvious and that is to check the label to see…
Beef Composition
Beef cuts can be broken down into three parts; marbling, connective tissue, and muscle fibers/tissues. Marbling is the fat that runs through the beef cut. It contributes a lot to the flavor of the meat. It separates the muscles tissues…
Korean Meat Cuts: Beef
Korean cuisine uses different meat cut sections and names compared to American cuisine. Korean meat cuts can be classified based on different sections that are portioned for example the difference between an American classified cut and Korean classified cut could…
Soybean Paste 된장 (dwen-jang)
Soybean paste is a fermented soybean paste made from meju (which are fermented blocks of soybean). There is a new method of making it which takes the enzymes from meju bacteria and essentially is used to make a quicker version…
Dark Soy Sauce 진간장/왜간장 (jin-gan-jang/wae-gan-jang)
Dark soy sauce is 진간장 or 왜간장. They are the same thing. This soy sauce is massively produced using amino acids. Some brands may do a short fermentation but most brands do not. This soy sauce is darker in color,…
Sea Plant Stems 미역줄기 (mi-yok-jjul-gi)
This seaweed is the stem of the miyeok/sea mustard seaweed (미역). It is sold salted and is usually seasoned fresh. After purchasing this seaweed make sure you keep it refridgerated. This seaweed can be seasoned as a side dish.
