7.294 Chaeggeut


25 (Tue) October 2016



at Ilpum Saeng-Gogi

(see most recently 7.196 Chaeggeut)

-Oksu, Seoul-

with HS

Provided is a chunk of beef fat, which is intended to be rubbed on the warm grill, presumably to create a nonstick surface.
Never understood why this is necessary, especially at places serving high-end cuts, which in Korea tend to be high in fat, which are inherently nonstick.

Fall Break : Day 5 (see previously 7.294 Mul Naeng Myeon).

In Seoul.  Here on holiday during DJ’s fall break.  Arrived Saturday, flying back to Manila next Monday.

MNM for lunch (see most recently 7.198 The Best MNM in the World).

4 thoughts on “7.294 Chaeggeut

    1. never used a slow cooker. but generally, i would think that low-fat cuts are more appropriate, because the longer/lower cooking time allows for the muscle to break down and become melt-in-mouth. high-fat cuts, like ribeye, can be flash-cooked/seared, as a steak, and still be melt-in-mouth.


      1. You would need a cut with both connective tissue and fat! The long cooking time will break down collagen into gelatin and the fat will keep it moist and flavourful. A lot of cuts high in connective tissue usually have plenty of fat anyway.


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