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The Sino-Korean word yukpo (육포, 肉脯) is a compound of yuk (육, 肉), meaning "meat", and po (포, 脯), meaning "dried meat or fish".Because beef is the default meat in Korean cuisine, many beef dishes such as yukpo and bulgogi are referred using the words gogi (고기) or yuk (육, 肉), meaning "meat", rather than soegogi (쇠고기) or uyuk (우육, 牛肉), meaning "cow meat".
Directly translated from Korean, samgyeop-sal (삼겹살) means "three layer flesh", referring to striations of lean meat and fat in the pork belly that appear as three layers when cut. [ 1 ] [ 2 ] It is the part of the abdomen under the loin from the 5th rib or 6th rib to the hind limb. [ 3 ]
Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...
Korean barbecue (Korean: 고기구이, gogi-gui, 'meat roast') is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself, though some restaurants provide customers with portable stoves for diners to use at their tables.
Tteok-galbi made with half beef and half pork was first created and sold by Choe Jeo-ja in the 1950s, in Songjeong, Gwangju, South Korea. [2] Now there is a "tteok-galbi street" specializing in the half beef and half pork dish in the Songjeong area. [2] Ori-tteok-galbi (오리떡갈비), made with duck meat, is a popular dish in Gwangju. [5]
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Pyeonyuk (Korean: 편육; Hanja: 片肉) is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. [2] Either beef or pork may be used to make the dish. It is eaten as anju (an accompaniment to alcoholic drinks ), or used as a topping for other dishes such as naengmyeon (cold noodles) and seolleongtang ...
Galbi-jjim [1] (Korean: 갈비찜), or braised short ribs, is a variety of jjim or Korean dish made with galbi (갈비, short rib). Galbijjim is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜). [2]
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