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…
Dried Ramen Noodles 라면 (ra-myeon)
These ramen packets contain only the ramen noodles without any seasoning packets. These noodles cook quickly. I only boil mine for 3:30 minutes. You can add these noodles to any dishes you would like ramen noodles for example army base…
Thin White Noodles 소면 (so-myon)
These noodles are thin and white. The word “소면” in Korean means a noodle dish with sauce. These noodles are available in both freshly made and dried varieties. Some recipes that use these noodles are bibimguksu (비빔국수), bibim naengmyeon (비빔냉면)…
Brown Sugar 흑설탕 (heuk-ssol-tang)
Brown sugar adds a unique flavor, dark color, and unique smell to dishes. It can be used in marinades. Store your brown sugar in an airtight container in a cool dry place.
