WORLD CUISINE - KOREAN
King Cut Butchery
With 150 types of Korean cuts, which will you try?
There are over 150 types of Korean cuts, with 50 cuts used commonly in Korean cooking today. The King Cut is a traditional cut of King Ribs eaten at Korean BBQ restaurants and available across most Korean markets. If you butcher the meat yourself, soak the meat for 30 to 60 minutes in cold water to reduce the gamey smell and taste.
The BBQ is central to the communal dining experience of Korean cuisine
Korean barbecue consists of thinly sliced beef cuts, such as tenderloin, flank, brisket or rib-eye, that are grilled on gas or charcoal grills. Garlic cloves in sesame oil often accompany the meat, which is wrapped into lettuce with spicy dipping sauce and shredded spring onion.
FRESH KOREAN KIMCHI
This is a must-have side dish in any Korean meal
Kimchi uses the process of fermentation to transform vegetables into unique variations. Fresh cucumber kimchi is one of hundreds of different types of Korean kimchi. This one is best eaten in the summer months. It uses a mixture of chopped chives, red pepper flakes, anchovy sauce, minced garlic, rice porridge, minced shrimp and toasted sesame seeds, stuffed into pickled cucumbers.