Got two books (different authors) on Korean cooking for xmas. In both books, the beef recipes are consistently calling for beef tenderloin. (One book was even using tenderloin for stock, and I can't imagine a worse cut of meat.) I can figure out which cut of beef should go with which recipe, but I'm curious. Is this some sort of cultural misunderstanding. (I confess to not even knowing enough to know if Koreans consider tenderloin a choice cut, or trash meat) Could it be a translation issue? Anyone out there know enough about Korea or the language/culture to shed any light?
he beef recipes are consistently calling for beef tenderloin. (One book was even using tenderloin for stock, and I can't imagine a worse cut of meat.) I
############## Beat the hell out of it and marinate it. BG
Bubba, If you get, or know someone who gets The Rosengarten Report, he did a lengthy article on Korean cooking at home back in the June issue, with a sizeable section on beef used in Korean bbq. I suggest you look for a copy.
<to paraphrase> He suggests using any flat slice of beef thats reasonably tender, pounded to 1/8" to 1/4" thick. This included filets, skirts that have been butterflied, ribeye, or butterflied boneless flat chuck thats been pounded. His creme de la creme advice from Korean butchers, however, is butterflied short ribs cut into thin slices, marinated, and flash fired for great flavor and tenderness. (I recall Ming Tsai doing this as well on one of his shows.) Gots to tell ya. I tried it with the short ribs thing, and was simply amazed.
the nice thing about Korean cooking is its is so steeped in tradition, there's little substitution; its either authentic or its not authentic so if what you want is authentic, don't get creative.
I regularly shop at a Korean grocery. The beef cuts the butchers there favor for barbecue are short ribs and rib eye, both sliced very thin. For soups and stocks, it's short ribs and soup bones.
Got two books (different authors) on Korean cooking for xmas. In both books, the beef recipes are consistently calling for beef tenderloin. (One book was even using tenderloin for stock, and I can't imagine a worse cut of meat.) I can figure out which cut of beef should go with which recipe, but I'm curious. Is this some sort of cultural misunderstanding. (I confess to not even knowing enough to know if Koreans consider tenderloin a choice cut, or trash meat) Could it be a translation issue? Anyone out there know enough about Korea or the language/culture to shed any light?
Thanks in advance. Bubba
My Korean cookbook (Korean Home Cooking) specifies tenderloin or scotch fillet for bulgogi as well. However there is a note that it isn't the preferred cut of beef; just the most readily available in Western supermarkets. For other purposes the book usually specifies stewing beef or ribs.
What? I don't care where he's from. He demonstrated how to fillet a short rib. And did a fine job of it too. The methods were the same. You have my permission to get creative.
the nice thing about Korean cooking is its is so steeped in tradition, there's little substitution; its either authentic or its not authentic so if what you want is authentic, don't get creative.
Tsai specializes in east/west fusion foods on his show, not necessarily Chinese.
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Got two books (different authors) on Korean cooking for xmas. In both books, the beef recipes are consistently calling for beef tenderloin. (One book was even using tenderloin for stock, and I can't imagine a worse cut of meat.) I can figure out which cut of beef should go with which recipe, but I'm curious. Is this some sort of cultural misunderstanding. (I confess to not even knowing enough to know if Koreans consider tenderloin a choice cut, or trash meat) Could it be a translation issue? Anyone out there know enough about Korea or the language/culture to shed any light?
My parents grew up in Korea and I don't remember ever using tenderloin for the meat dishes. Maybe for japchae or jangjorim where the quality of meat isn't as important?
Bulgogi: your favorite cut of meat Galbi: sliced short ribs; a thick cut for a stew-like dish or a thin cut for something closer to bulgogi
