9.140 Pan-Seared Sirloin Steak


25 (Fri) May 2018

Pan-Seared Sirloin Steak


by me

at home

-BGC, Taguig, Metro Manila, Philippines-

with the Family

In trying to determine why steak seems so inherently non-Korean, even while other types of grilled meats are integral to Korean cuisine, I think one reason is that eating steak requires the use of a knife.  The Korean place setting includes only spoon and chopsticks, so meats – indeed, all foods – are typically pre-cut to bite-sized pieces in the kitchen, thus no need for knives on the table.  Cutting into a slab of meat with a knife at the table during the meal feels very foreign to Koreans.

(Recently, scissors have become a common Korean tables-side cooking implement, especially in restaurants, but that’s another matter.)

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