Taste Korean Food
Meat & Poultry

Beef

Beef is a high-quality source of protein and a versatile ingredient widely used in various cuisines.
Each cut offers a unique balance of fat and texture — well-marbled cuts are tender and rich in flavor,
while lean cuts provide a firmer and cleaner taste.
Choosing the right cut for the right dish — whether it’s stew, bulgogi, steak, or barbecue — enhances the overall flavor experience.
Beef is also rich in iron, zinc, and B vitamins, making it beneficial for growth, energy recovery, and overall health.

Beef

Beef Cuts and Their Use in Korean Cuisine

1. What is Beef?

Beef is an essential ingredient in Korean cooking, used in a wide range of dishes like stews, bulgogi, grilled meats, and soups. Each cut offers different flavors, textures, and nutritional profiles.

2. Top 5 Beef Cuts and Korean Dish Recommendations

■ Sirloin

  1. Traits: Rich marbling, very tender
  2. Best For: Grilled beef, steak, braised short ribs
  3. Korean Use: Ideal for bulgogi or grilled sirloin with juicy, savory flavor.

■ Tenderloin

  1. Traits: Most tender cut, low in fat
  2. Best For: Steaks, tartare
  3. Korean Use: Often used in fine Korean courses or for making yukhoe (raw beef dish).

■ Chuck Roll

  1. Traits: Chewy, fibrous texture with good flavor
  2. Best For: Bulgogi, soups
  3. Korean Use: Sliced thin for soy-marinated bulgogi; budget-friendly and flavorful.

■ Brisket

  1. Traits: Tougher cut, flavorful when slow-cooked
  2. Best For: Bone broth, soups
  3. Korean Use: Used in gomtang and galbitang; high in collagen.

■ Round

  1. Traits: Very lean, firm muscle
  2. Best For: Soy-braised beef, soups
  3. Korean Use: Common in jangjorim and shredded beef side dishes.

3. Nutrition Facts per 100g

  1. Protein: 20–26g
  2. Fat: 5–20g depending on cut
  3. Iron: 2–3mg, great for preventing anemia
  4. Zinc & Vitamin B12: Supports immune health and energy

4. Popular Korean Dishes with Beef

  1. Bulgogi: Marinated grilled beef
  2. Yukgaejang: Spicy shredded beef soup
  3. Jangjorim: Soy-braised beef side dish
  4. Beef Radish Soup (Soegogi Mu-guk): Traditional clear broth

5. Final Thoughts

Beef is a versatile and nutritious meat central to Korean home cooking. By understanding each cut’s characteristics, you can create dishes that bring out the full depth of Korean flavor.

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