Retail Cuts of Pork and Beef for my Korean ESL Student

Discussion in 'Food & Cooking' started by fuzzyscribble, Aug 24, 2011.

  1. fuzzyscribble

    fuzzyscribble

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    I'm trying to help my Korean ESL student figure out how to ask for the cuts of meat she needs for Korean cooking from our local butcher shop.  (Asian pork belly, whatever cut of beef bulgogi is made from...etc...I can't cook Korean...but it sure is tasty!)

    Anyone with some experience in Korean cuisine know what the "English" for the appropriate cuts of beef and pork are? I've taught her the English for the common American retail cuts...but "pot roast" and the way most American retail cuts are sold is not part of traditional Korean cooking. I realize she could go to a Korean grocery store and probably find everything...but the point is to learn to function in English.

    We have a full-service butcher shop in town...just need to know what to ask him for!

    Thanks!
     
  2. pohaku

    pohaku

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    Korean-style short ribs (Kalbi) use beef short ribs.  The cut is called "flanken," that refers to a strip of beef cut across the bone from the chuck end of the short ribs. Kalbi calls for 3 ribs, cut lengthwise across the bones, so that you end up with a strip of meat about 8-10 inches long that has 3, 1/2-inch rib bones lining the top. You can ask your butcher to make this cut.

    Pork belly is pork belly - I guess uncured, unsmoked, unsliced bacon would work.

    For Bulkogi, use thinly sliced rib eye or sirloin steak (across the grain).  Again, it would easiest to have your butcher thinly slice the meat for you.