5 Korean meat dishes

Korean cuisine is no longer so rare for us; in fact, the gastronomy of this country has reached many parts of the world, perhaps in part thanks to movies and series that have allowed us to see a little of what is eaten in this Asian country.The culinary culture of Korea is unique and characteristic; for example, their dishes are all-in-one, meaning they do not prepare dishes separately, as we usually do, and rice is always part of meals.Among its multiple and delicious dishes, today we have chosen five of the most popular meat dishes, according to Taste Atlas, to tell you a bit about their flavors and encourage you to try them, as Korean food will undoubtedly surprise you.BulgogiThe name of this dish refers to the Korean words for fire and meat, and it consists of thin slices of marinated meat cooked in the Asian barbecue style, where they are quickly cooked over high heat on a perforated, round metal plate covering the grill.The meat used can be beef, pork, or even chicken, shrimp, octopus, or tofu; what cannot be missing for seasoning is honey and sesame. Of course, this dish can be accompanied by kimchi.KalbiThis Korean meat dish has a great history, as its origin dates back to the 18th century when the Hwa fortress was being built. To ensure that the workers were well-fed, the king allowed the opening of a single slaughterhouse to feed them, as killing cows was prohibited.The Kalbi, also known as galbi, consists of a variety of dishes with grilled beef ribs marinated in a sweet sauce made of soy sauce, sugar, rice wine, sesame oil, and garlic.AnsimThis is the term used for beef tenderloin in South Korea, one of the most famous cuts of meat, as it is believed to be the most tender cut, despite being very low in fat. It is dark red in color, and the best cuts are usually marbled with fine strips of fat. Since the tenderloin tends to be long, it is generally cut into smaller pieces and grilled.JokbalThis popular dish from South Korea consists of steamed, boneless pig's trotters seasoned with a combination of soy sauce, ginger, and black caramel. The Jokbal is traditionally served with side dishes such as kimchi, buchu, and grated radish, while the condiment is usually ssamjang, a combination of fermented bean paste and pepper.TteokgalbiThis Korean meat dish is also made with beef ribs, but the meat is ground, marinated, and formed into small burgers that are grilled. Occasionally, the meat is placed around the bones and glazed during cooking. Tteokgalbi translates to cake ribs, which supposedly comes from the fact that the texture and preparation resemble those of rice cakes tteok.