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FDNY
Joined: 27 Sep 2010
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 Posted: Thu May 12, 2011 4:14 pm Post subject: Korean Translations for Cuts of Beef? |
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| I want to make a roast beef, but I don't know what to ask for in the supermarket. They will cut anything I want, but I have no idea. Has anyone done this? |
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nate1983
Joined: 30 Mar 2008
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| Posted: Thu May 12, 2011 4:50 pm Post subject: Re: Korean Translations for Cuts of Beef? |
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| FDNY wrote: |
| I want to make a roast beef, but I don't know what to ask for in the supermarket. They will cut anything I want, but I have no idea. Has anyone done this? |
Just put on your best ajussi accent and say, "쇠고기 한 근 주세요!" |
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CentralCali
Joined: 17 May 2007
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Joe Boxer
Joined: 25 Dec 2007
Location: Bundang, South Korea
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| Posted: Thu May 12, 2011 4:58 pm Post subject: |
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| Haha i thought you meant bartering translations for meat. |
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FDNY
Joined: 27 Sep 2010
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| Posted: Thu May 12, 2011 8:49 pm Post subject: |
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| CentralCali wrote: |
| http://www.seouleats.com/2010/01/how-to-buy-cuts-of-beef-or-pork-in.html |
Thanks for the topographical map of a cow, but I don't know where a roast comes from. In my country I simply say: "Gimme a roast". Then a big lump of flesh comes my way. |
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T-J
Joined: 10 Oct 2008
Location: Seoul EunpyungGu Yeonsinnae
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| Posted: Thu May 12, 2011 9:10 pm Post subject: |
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| FDNY wrote: |
| CentralCali wrote: |
| http://www.seouleats.com/2010/01/how-to-buy-cuts-of-beef-or-pork-in.html |
Thanks for the topographical map of a cow, but I don't know where a roast comes from. In my country I simply say: "Gimme a roast". Then a big lump of flesh comes my way. |
You can roast just about any part of the cow. It would depend on the type of roast you want...
Little research on your part is needed I suspect.
Further reading here:
http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf |
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FDNY
Joined: 27 Sep 2010
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| Posted: Thu May 12, 2011 10:27 pm Post subject: |
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| Haha, the seouleats.com list of English parts of a cow have little or no relation to the cooksillustrated.com English parts of a cow. I have a feeling this will be a hit or miss undertaking. I figure I will look for something about 1000-1200원/100g and ask them to cut about a 15cm slab. |
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CentralCali
Joined: 17 May 2007
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| Posted: Thu May 12, 2011 11:24 pm Post subject: |
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| I think the reason the two diagrams of cuts don't match up is because one is western and the other is Korean. The Korean cuts of meat seem to be a bit different than what you're probably used to. A Korean butcher, unsurprisingly, is versed in Korean cuts. |
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sojusucks
Joined: 31 May 2008
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| Posted: Fri May 13, 2011 12:51 am Post subject: |
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| If you need specific cuts from someone who knows what they are doing you'd probably be wise to find a reliable butcher shop. The employees of the meat department in Korean supermarkets are more likely to be salesmen, not real butchers. |
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chicken_shake
Joined: 01 Mar 2011
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| Posted: Fri May 13, 2011 8:31 pm Post subject: |
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| I buy all my meat from costco, and they have English names of the cute, of course the selection is limited...for example 보섭살 is top sirloin. |
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