I went to a restaurant serving Jeolla-style cuisine and ordered a set with yukhoe (Korean-style raw beef) and dongtae-jeon (pan-fried pollock). Yukhoe is made from fresh raw beef and is prized for its chewy texture, while dongtae-jeon is made by coating pollock in egg and flour and pan-frying it. The combination of raw beef and cooked fish is definitely unique!
Wait, did someone leave their laundry at the butcher? At first glance, these neatly rolled stacks look just like plush pink towels, but they are actually fresh pork rinds (skin) waiting for…
I had famous seasoned grilled beef intestines in Busan, one of Korea’s major cities. It was a super popular spot with a long line, but it was absolutely worth the wait—it was…
Bulgogi is a classic Korean dish made of thinly sliced beef marinated in a sweet and savory sauce. It’s usually grilled or stir-fried, and the meat is incredibly tender and flavorful! Bulgogi…
I had Korean-style jumbo pork cutlet. In Korea, the meat is pounded thin, so it’s soaked in plenty of sauce, making it super flavorful. It’s also massive in size—that’s why we call…
Which cut of beef do you like the most? I personally love chadolbagi! Chadolbagi has a lot of fat, so I usually grill it first, almost like a little dessert. Haha. Wrapping…
I had another rice thief dish—duck bulgogi! When I think of duck, I usually imagine a light and clean flavor, but it pairs really well with the spicy red marinade used for…
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