Cycle 12 – Cycle 231
24 (Tue) August 2021
at Cheongdam Hanwoo
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Cheongdam Hanwoo is a Korean restaurant. Specializes in grilled hanwoo.
The meat is aged on site. Aging periods, according to the inherent toughness of the cut, range from 600 hours (25 days) (for the rib fingers) to 2,880 hours (120 days) (for the brisket). Apparently, enhancing flavor isn’t a primary objective of the aging.
Most of the meats are graded 1+ (2nd tier), except the low fat ribeye, which is graded 3 (4th tier).
We ordered chadolbagi. As the meat was shaved so thin, and brisket itself is so fatty, tenderness was a sure thing, even without 2,880 hours of aging. Anyway, it was excellent.
In addition to the meat, the restaurant also offered vinegared rice to make chadolbagi sushi. It was awesome.
The whole set-up, including the aging, the sushi, and the owner’s eagerness to share his bounty of meat knowledge, reminded me of Wooga (3.051 Bullshit). When I asked him about any possible connection, he gave a look of shock and acknowledged that he used to supply Wooga with meat. W was impressed that I remembered. Without documentation on GMTD, it would’ve been a hazy memory.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)