Seoul｜Korean Beef BBQ｜우감만족 (Ugammanjok)

Tenderloin (Filet)

Filet's texture is delicate and soft as velvet. BMS No. The fat of the beef is evenly distributed, and there is almost no need for extra seasoning. A light pressure on the tip of the tongue can release the elegant sweetness unique to Korean beef. It is a clean and deep meat flavor.

Outside Skirt (diaphragm)

The part with the highest flavor intensity. Compared to the slender filet, the diaphragm has a strong sense of fiber and a full iron aroma. After roasting over high-temperature charcoal, the outer layer is slightly crispy after the Maillard reaction and the eruption of gravy inside, which makes people who like meat food extremely satisfied.

Beef Tongue (beef Tongue)

The cutting method is of moderate thickness, accurately capturing the most charming toughness and crispness of beef tongue. The grease becomes light under the catalysis of charcoal fire, achieving a perfect dynamic balance with the elastic meat.

Marinated Loin (marinated inner muscle)

The seasoning style takes a gentle and elegant route, but the excessive sweetness and saltiness successfully sets off the umami flavor of the meat itself, rather than overwhelming the guests. It is an excellent and durable finish.

Side dishes and finishing: the completeness of the beginning and the end

The supporting side dish system is extremely complete. From sour and appetizing salads and cold soups to pleurotus mushrooms that are still full of juice after charcoal grilling, every step paves the way for meat products. Finally, it ends with a grapefruit smoothie and pickled tomatoes. It is fresh, cold, and non-greasy. The rhythm of the whole game is smooth and the degree of completion is high.

Drink pairing

I chose "Seoul Night" plum shochu. Its light fruity acid and slight sweetness just resolve the rich oiliness of top Korean beef and keep the taste fresh. Of course, with the classic Cass beer, the carbonated impact is still the eternal safety card in barbecue parties.