7.294 Chaeggeut

7.295

25 (Tue) October 2016

Chaeggeut

3.5

at Ilpum Saeng-Gogi

(see most recently 7.196 Chaeggeut)

-Oksu, Seoul-

with HS

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Provided is a chunk of beef fat, which is intended to be rubbed on the warm grill, presumably to create a nonstick surface.
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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.

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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.

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      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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