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eac02
Joined: 23 Jan 2008
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 Posted: Sun Apr 11, 2010 6:54 pm Post subject: Korean Pork |
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When I first came here and ate galbi I (along with some of my newbie friends) assumed it was beef because it was much darker/ redder than pork back home. I learned it was pork and haven't thought about it since then.
Last week my boyfriend came to visit and I took him to my favorite galbi place. He didn't believe me at first that it was pork because it tastes so much different (better) than the pork in the US and is so much darker.
Does anyone know why the pork here is so much darker and tastes so different? |
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Css
Joined: 27 Sep 2004
Location: South of the river
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| Posted: Sun Apr 11, 2010 7:04 pm Post subject: |
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most galbi is beef dude...
if its pork its called dweji kalbi |
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eac02
Joined: 23 Jan 2008
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| Posted: Sun Apr 11, 2010 7:08 pm Post subject: |
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| thats what i thought but my teacher have told me numerous times that it is pork (at least at the place i'm talking about) |
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The Grumpy Senator
Joined: 13 Jan 2008
Location: Up and down the 6 line
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| Posted: Sun Apr 11, 2010 7:13 pm Post subject: |
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| It depends on the price. Beef Galbi (소갈비) will usually run you about 20,000 won for a serving (about 500 grams, give or take). Pork Galbi (돼지갈비) can be found for as little as 2,500 won per serving and is much more common. There is a distrinct difference in the taste, but both are good eats. |
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pkang0202
Joined: 09 Mar 2007
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| Posted: Sun Apr 11, 2010 7:28 pm Post subject: |
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A chef from the US told me that US pork is different from Koren pork because US pork, through generations of breeding, have less "fatty" taste. Americans don't like a lot fat in their meats. Go to any US supermarket and almost all of the meat cuts have the fat trimmed off.
Koreans, on the other hand, aren't so picky when it comes to the fat content in their meat. As any meat master knows, all the flavor is in the fat.
As for pork galbi, its probably brown because of the marinade. The marinade is soysauce based.
As for the redness, I thikn it has more to do with the cut of the meat. Look at a strip of raw bacon.
http://img2.photographersdirect.com/img/15324/wm/pd838515.jpg
YOu would probably see the fat, pink meat in the middle, followed by a darker red meat. The darker, red meat is what you are seeing in galbi. Whereas the pink meat is what you would typically find in a Pork Chop or Pork Loin. |
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ttompatz
Joined: 05 Sep 2005
Location: Kwangju, South Korea
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| Posted: Sun Apr 11, 2010 7:46 pm Post subject: |
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| The Grumpy Senator wrote: |
| It depends on the price. Beef Galbi (소갈비) will usually run you about 20,000 won for a serving (about 500 grams, give or take). Pork Galbi (돼지갈비) can be found for as little as 2,500 won per serving and is much more common. There is a distrinct difference in the taste, but both are good eats. |
DAMN..... where do you go that you can get 500g of 소갈비 for 20k won.
Anyplace I have ever seen the beef kalbi is 20-25k for 200g.
돼지갈비 usually runs in the range of 7-10k per 200k serving.
Something like salted pork usually runs about 2500 won per 200g.
OP: The reason for the darker color and different taste is the marinade that it sits in for a day or 2 before you get it at the table.
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Ramen
Joined: 15 Apr 2008
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| Posted: Sun Apr 11, 2010 7:59 pm Post subject: |
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| Don't eat Korean beef or pork. There is a serious epidemic of Foot & Mouth diseas in Korea. |
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Senior
Joined: 31 Jan 2010
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| Posted: Sun Apr 11, 2010 8:24 pm Post subject: |
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| Ramen wrote: |
| Don't eat Korean beef or pork. There is a serious epidemic of Foot & Mouth diseas in Korea. |
Even if this were true, humans can't catch foot and mouth. You improvident lackwit. |
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Ramen
Joined: 15 Apr 2008
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| Posted: Sun Apr 11, 2010 8:52 pm Post subject: |
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| Senior wrote: |
| Ramen wrote: |
| Don't eat Korean beef or pork. There is a serious epidemic of Foot & Mouth diseas in Korea. |
Even if this were true, humans can't catch foot and mouth. You improvident lackwit. |
Ok, eat all Korean beef and pork you want and see if you'll get sick from it sooner or later.
Koreans have developed highly contagious foot and mouth disease only for Foreigners. 
Last edited by Ramen on Sun Apr 11, 2010 8:56 pm; edited 1 time in total |
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Easter Clark
Joined: 18 Nov 2007
Location: Hiding from Yie Eun-woong
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| Posted: Sun Apr 11, 2010 8:53 pm Post subject: |
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| Senior wrote: |
| Ramen wrote: |
| Don't eat Korean beef or pork. There is a serious epidemic of Foot & Mouth diseas in Korea. |
Even if this were true, humans can't catch foot and mouth. You improvident lackwit. |
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Banana_Man
Joined: 01 Mar 2010
Location: Busan
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| Posted: Sun Apr 11, 2010 10:02 pm Post subject: |
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An aquaintance of mine loves to eat at these cheap as **** galbi joints, he pays around 3,000 for 1 serving of doweji galbi or sam gyup! Then complains about Korea because he gets sick.
Moral of the story folks, judge each restaurant as you would in your home country - if it's crazy cheap the it's not high quality, pay a little more, have a good time. Don't use racism as a mask to hide your own stupidity. Way too much of that going on these days. |
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Ramen
Joined: 15 Apr 2008
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| Posted: Tue Apr 13, 2010 4:04 pm Post subject: |
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| Senior wrote: |
| Ramen wrote: |
| Don't eat Korean beef or pork. There is a serious epidemic of Foot & Mouth diseas in Korea. |
Even if this were true, humans can't catch foot and mouth. You improvident lackwit. |
| Quote: |
Foot-and-mouth disease infecting humans
Humans can be infected with foot-and-mouth disease through contact with infected animals, but this is extremely rare. Because the virus that causes FMD is sensitive to stomach acid, it cannot spread to humans via consumption of infected meat, except in the mouth before the meat is swallowed. |
I say again, there is a serious epidemic of FDM in Korea. Enjoy your Korean beef and pork. And this epidemic is being reported only in Korean news media.
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Senior
Joined: 31 Jan 2010
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| Posted: Tue Apr 13, 2010 6:01 pm Post subject: |
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| Ramen wrote: |
| Senior wrote: |
| Ramen wrote: |
| Don't eat Korean beef or pork. There is a serious epidemic of Foot & Mouth diseas in Korea. |
Even if this were true, humans can't catch foot and mouth. You improvident lackwit. |
| Quote: |
Foot-and-mouth disease infecting humans
Humans can be infected with foot-and-mouth disease through contact with infected animals, but this is extremely rare. Because the virus that causes FMD is sensitive to stomach acid, it cannot spread to humans via consumption of infected meat, except in the mouth before the meat is swallowed. |
I say again, there is a serious epidemic of FDM in Korea. Enjoy your Korean beef and pork. And this epidemic is being reported only in Korean news media.
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Foot and mouth is pretty serious. They had to destroy millions of animals in Britain back around the turn of last decade. If there was a wide scale epidemic we would hear about it. It would be front page on CNN and the BBC. Post some links to the Korean stories. There are plenty of people on here who speak Korean, they will be able to give us the gist of it.
Even if there were a major epidemic, there is nothing to worry about. You can't catch it from meat. Nor from animals for that matter. You didn't even link your quote. You could have written it yourself. Wikipedia says that humans can't catch foot and mouth. |
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Fishead soup
Joined: 24 Jun 2007
Location: Korea
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| Posted: Tue Apr 13, 2010 8:11 pm Post subject: |
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| pkang0202 wrote: |
A chef from the US told me that US pork is different from Koren pork because US pork, through generations of breeding, have less "fatty" taste. Americans don't like a lot fat in their meats. Go to any US supermarket and almost all of the meat cuts have the fat trimmed off.
Koreans, on the other hand, aren't so picky when it comes to the fat content in their meat. As any meat master knows, all the flavor is in the fat.
As for pork galbi, its probably brown because of the marinade. The marinade is soysauce based.
As for the redness, I thikn it has more to do with the cut of the meat. Look at a strip of raw bacon.
http://img2.photographersdirect.com/img/15324/wm/pd838515.jpg
YOu would probably see the fat, pink meat in the middle, followed by a darker red meat. The darker, red meat is what you are seeing in galbi. Whereas the pink meat is what you would typically find in a Pork Chop or Pork Loin. |
Koreans eat all of the pig. The pigs skin can be either marianted in Gochujang or served plain. It's a crispy cracking delicious side dish with soju
Pigs feet or Jok Pal are sliced thin and either boiled or smoked. They are usually served with Mokoli.
Pigs intestines are usually stir fried with Gochujang Known as Goep Chan
Pigs bladder is made into something similar to British Black Pudding this is called Soondai.
Pigs Head can be served as a soup or can be crushed and served alongside Makoli.
Pork Belly is usually thrown away in the west as being too fatty or made into bacon. Personally I think pork belly is the best part, I like the way Samgyupsal is both soft and crunchy and crackling. Pork belly is also used in Bussum. |
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Fishead soup
Joined: 24 Jun 2007
Location: Korea
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| Posted: Tue Apr 13, 2010 8:11 pm Post subject: |
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| pkang0202 wrote: |
A chef from the US told me that US pork is different from Koren pork because US pork, through generations of breeding, have less "fatty" taste. Americans don't like a lot fat in their meats. Go to any US supermarket and almost all of the meat cuts have the fat trimmed off.
Koreans, on the other hand, aren't so picky when it comes to the fat content in their meat. As any meat master knows, all the flavor is in the fat.
As for pork galbi, its probably brown because of the marinade. The marinade is soysauce based.
As for the redness, I thikn it has more to do with the cut of the meat. Look at a strip of raw bacon.
http://img2.photographersdirect.com/img/15324/wm/pd838515.jpg
YOu would probably see the fat, pink meat in the middle, followed by a darker red meat. The darker, red meat is what you are seeing in galbi. Whereas the pink meat is what you would typically find in a Pork Chop or Pork Loin. |
Koreans eat all of the pig. The pigs skin can be either marianted in Gochujang or served plain. It's a crispy cracking delicious side dish with soju
Pigs feet or Jok Pal are sliced thin and either boiled or smoked. They are usually served with Mokoli.
Pigs intestines are usually stir fried with Gochujang Known as Goep Chan
Pigs bladder is made into something similar to British Black Pudding this is called Soondai.
Pigs Head can be served as a soup or can be crushed and served alongside Makoli.
Pork Belly is usually thrown away in the west as being too fatty or made into bacon. Personally I think pork belly is the best part, I like the way Samgyupsal is both soft and crunchy and crackling. Pork belly is also used in Bussum. |
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