Korean Beef 101: A Cut Above the Rest

A Practical Guide for Foreigners

This comprehensive guide is designed to help foreigners better understand the various parts of Korean beef cuts. With this knowledge, you’ll be able to make more informed choices when purchasing beef from Korean supermarkets or ordering dishes at Korean restaurants. Whether you’re an expat living in Korea, a traveler exploring Korean cuisine, or simply a food enthusiast interested in Korean beef, this guide will enhance your appreciation and enjoyment of Korean beef dishes.

Netflix’s “Culinary Class Wars” (흑백요리사: 요리 계급 전쟁) has become a culinary sensation not only in Korea but also internationally. This competitive cooking show, which premiered in September 2024, pits renowned, established chefs against talented but relatively unknown chefs in a battle of culinary skills and creativity.

One of the most memorable moments from the show’s first round came when one participant made a strikingly bold choice: a piece of steak cooked on charcoal with only salt as a garnish. In stark contrast to the elaborate dishes prepared by other contestants, this chef’s minimalist approach stood out dramatically. His declaration, “고기만으로 승부하겠다” (“I will compete with just the meat alone”), was a powerful statement that cut through the complexity often associated with high-level culinary competitions.

This decision was particularly daring. It stripped away all extraneous elements, focusing solely on the quality of the beef and the chef’s skill in cooking it. The simplicity stood in sharp contrast to the more complex, multi-ingredient dishes typically expected in such competitions. It placed immense pressure on the chef’s ability to perfect the cooking technique, as there were no other flavors or elements to mask any imperfections. Most importantly, it highlighted the Korean culinary philosophy that high-quality ingredients, when prepared with skill, need little embellishment.

The chef’s bold move not only showcased his confidence in his skills but also drew attention to a fundamental aspect of Korean culinary culture: the high regard for the inherent flavors and textures of well-prepared meat. This approach exemplifies the Korean appreciation for simplicity and the quality of ingredients, deeply rooted in the country’s long-standing traditions of beef consumption and preparation.

Korea is unique in its culture of enjoying beef by its 120 different parts. American cultural anthropologist Margaret Mead noted, “On Earth, only Koreans and the Bodi tribe of East Africa have a highly developed taste culture that distinguishes the flavors of beef by its different parts.” While other countries distinguish fewer beef parts (UK: 35 parts, Japan: 15 parts, Bodi tribe: 51 parts), Korea distinguishes as many as 120 parts.

In the past, Korea divided beef into 8 parts and then subdivided it into 17 parts according to the livestock product processing law. Entering the 1990s, with economic growth and shifting consumption trends, a grading system was introduced to promote high-quality livestock products. This intricate system reflects the depth of Korean culinary expertise in beef preparation and consumption.

Major and Minor Beef Divisions

According to the Ministry of Agriculture and Forestry’s 2014 notice, 10 major divisions and 39 minor divisions are designated:

Different names and cooking methods for each part:

Note: This section focuses on some of the more unique or special cuts in Korean beef cuisine, excluding standard cuts like sirloin or tenderloin that are common in many cuisines. These distinctive cuts showcase the depth and resourcefulness of Korean beef cookery.

• The strip loin (채끝살, chaekkeut-sal), named after the part where the whip touches when driving cattle, has a tender and savory flavor, often used for steaks or satay.
• The oyster blade (꾸리살, kkuri-sal), located between the outside of the ribs and the foreleg, has little marbling and a chewy texture, suitable for bulgogi or soup meat.
• The chuck tender (부채살, buchae-sal), from the upper part of the foreleg, is slightly tough but becomes chewy and flavorful when grilled.
• The eye of round (홍두깨살, hongdukkae-sal) is a lean cut with rich juices, good for braised dishes, beef jerky, or raw beef.
• The bottom round (설도, seoldo) contains knee cartilage meat (도가니살, dogani-sal), rich in gelatin and nutrients, often used in soups for its health benefits.
• The brisket (양지, yangji) has a lot of fat and connective tissue, making it dense and firm. When boiled for a long time, it produces a rich broth ideal for soups.
• The marbled point (차돌박이, chadolbaki), with white fat embedded like pebbles, is savory and tender, good for shabu-shabu or grilling.
• The hanging tender (업진살, eopjin-sal) has a lot of fat between the muscles, making it good for grilling or boiled meat.
• The outside skirt (안창살, anchang-sal) is a precious cut with only 1.2–1.8kg per cow. Its chewy texture and lingering sweet and savory taste make it perfect for grilling.
• The oyster blade (제비추리, jebichuri) is a thin, long strip of muscle with a deep red color and low fat content, optimal for grilling.
• Other parts include the dewlap (멱미체, myeokmiche) and the hump (멍에살, meong-esal). Korean culinary tradition has developed specific cooking methods for each part of the cow, from head to tail, including internal organs and even skin.

Summary of Use Cases:

• For Grilling (often used in Korean BBQ):
  • Strip loin (채끝살, chaekkeut-sal)
  • Hanging tender (업진살, eopjin-sal)
  • Outside skirt (안창살, anchang-sal)
  • Oyster blade (제비추리, jebichuri)
  • Marbled point (차돌박이, chadolbaki)
• For Soups and Broths:
  • Brisket (양지, yangji)
  • Knee cartilage meat (도가니살, dogani-sal) from the bottom round
  • Oyster blade (꾸리살, kkuri-sal) — also suitable for soup meat
• For Multiple Uses:
  • Chuck tender (부채살, buchae-sal) — good for grilling and stir-frying
  • Eye of round (홍두깨살, hongdukkae-sal) — versatile for braising, jerky, or eaten raw
  • Marbled point (차돌박이, chadolbaki) — excellent for both grilling and shabu-shabu

Korean Beef Grading System

Beef in Korea is categorized as:

• Korean native cattle a.k.a. Hanwoo (한우, han-wu)
• Dairy cow beef (젖소고기, jeotsso gogi)
• Beef from cattle other than Hanwoo or dairy cows (육우고기, yuk-wu)

The grading system evaluates both quality (1++, 1+, 1, 2, 3) and yield (A, B, C). In December 2019, the standards were revised to consider factors beyond marbling, including meat color, fat color, and texture. This change aims to provide a more comprehensive evaluation of beef quality, benefiting both producers and consumers.

Armed with this knowledge of Korean beef cuts, hopefully you’re now better equipped to navigate Korean supermarkets and menus. Whether you’re grilling at home, ordering at a restaurant, or trying to recreate a dish you’ve enjoyed, understanding these unique cuts will enhance your experience with Korean beef. Remember, the richness of Korean beef culture lies not just in the popular cuts, but also in these special parts that showcase the depth of Korean culinary tradition. Happy exploring and bon appétit — or as they say in Korea, 맛있게 드세요!

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