Korean Job Discussion Forums

[yingwenlaoshi]

I don't know if anyone knows, but you can get a steak as thick as you want and from whatever cut.

I recently learned how to ask them. I went in to Hanoro Mart with one of my students a couple of weeks ago. She taught me how to say "Dukeopgae challa juseyo" (Cut it thick please). Low and behold, there's a chart in the back in English and Korean. I've been getting the rib eye (I think it's "deung shim"). Haven't memorized the different cuts yet, but there's sirloin, tenderloin, etc.

Anyway, the guy brings out a slab of meat and asks me, "How thick do you want her?" Amazing. The meat is Korean, of course, but you could fry the frick out of it and it stays tender. It's marbelled. Don't let that throw you off. It's wicked. I had an inch and a half steak last week. Sprinkled pepper, garlic powder, pod chilli spice on it, covered the pan in spicy salt mix beforehand. Awesome!

There's no need to go out for a steak. No need at all.

Now to learn how to get them to cut bacon! Ha!

두겁게 잘라주세요 (hope I got that right - "thick cut please")

Maybe not news to anyone, but I thought I'd post it anyway. Life is better.

[Qinella]

So what you're saying is you are amazed that butchers will cut meat to specification?

[yingwenlaoshi]

Some people don't know. Or don't know how to ask. Or don't know that you can get yourself a decent steak in the supermarket. Really.

Shut up, Quiff Fella.

[lowpo]

[yingwenlaoshi]

[mrd]

Quinella, I'm usually pretty tolerant of useless posts but for some reason, today, your ignorance really pissed me off.

Anyway, I refuse to waste more time than I already have thinking about you.

[Trumpcard]

and what did this thick steak cost you?

[yingwenlaoshi]

[pkang0202]

I like my New York Stip's a good 2 inches think minimum. 8 minutes on one side, 6 minutes on the other. Perfect.

[yingwenlaoshi]

[fusionbarnone]

Good for you.
Went to a recommended steakhouse up in Townsville Oz a month ago and the steak was s$%@. They had a extra-thick special too which looked more like brisket meat.

If you can score your rib-eye(marbled) steak here cut to order then you are way ahead in Korea. Absolute independence.

[yingwenlaoshi]

Haven't figured out the bacon challenge, but, especially for those of you in the boonies, you can also get ground beef:

sogogi gara juseyo or 소고기 가라 주세요

"gara" would be the equivalent to "ground"

They should have the equipment right there. I've since blown off Hanaro Mart and go to my usual smaller supermarket. I think the beef prices might be cheaper there.

I'd say it's probably about 5000 Won for a really decent size patty.

Need spices! I already had some garlic powder from the nearby city's Lotte Mart, but I noticed last night that they had garlic salt at my regular place here in my town. I was surprised.

I had hamburgers last night. Bought 15,000 Won worth. Bought yet another steak tonight. It's gotta be at least 2 inches thick. Cost me 25,000. Ha!

I'm gonna cook it right now. Ha! I'm crazy.

[ChuckECheese]

OP thanks for the info.

I'm gonna have a thick juicy rib eye steaky today.

[jvalmer]

Apparantly, LA Galbi was the result of mistranslation in LA, or Southern California, sometime in the late 70's. Some Korean restaurant owner wanted his local butcher for some ribs, but I guess the butcher thought he wanted thin cuts of ribs.

For those who don't know what LA Galbi is, you'll see it often in Korean-American restaurants. But it is the thinly sliced ribs, usually with 3 ribs.

[yingwenlaoshi]

You can also get huge racks of pork ribs in the supermarket. I know they're called "galbi", but I'm not sure what you call the baby back ribs. From time to time, they have them out on display at my smaller supermarket and quite regularly at Hanaro Mart. I par-boil them and them fry them with galbi sauce or make my own bbq sauce. Always with garlic.

Maybe the best way to cook them would be to steam them in the rice cooker. I need a new rice cooker because mine is too small. Good for potatoes, dumplings, etc. Oh yeah, rice.