9.140
25 (Fri) May 2018
Pan-Seared Sirloin Steak
2.5
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.)