Cycle 15 – Item 349
19 (Thu) December 2024
Tosisal
2.5
-Seongsu, Seongdong, Seoul, Republic of Korea-
with STK + SLS
Seongil Jeongyuk Sikdang is a Korean restaurant. Specializes in premium beef and pork, grilled table-top (“Korean BBQ”). Prices are marginally lower as a so-called jeonyuk (“butcher shop”) restaurant, though the meat is cut to order and doesn’t seem to be sold for takeaway (see for comparison 5.026 Modeum).
In addition to menu and price, the restaurant was selected for its seating capacity – not many places can accommodate a party of 11.
The occasion was a long overdue dinner for the sales team (SLS) (see most recently 15.160 Pluma Gold), who had busted their asses off this fall, book fairs and beyond.
At the last minute, we decided to merge with a dinner that had been promised to, but as yet scheduled for, the stock team (STK) (see most recently 13.169 Special 1300).
Originally, the default plan had been to eat pork (ranging from 6,600 to 8,500 won), which would be better aligned with our company’s budget and culture. But as the dinner kept getting delayed, and the team’s exhaustion piled on, the menu leveled up to beef, then to hanwoo.
Both teams had worked their asses off, earning the right to eat anything and everything on the menu. With only a slight hesitation, they went straight for the primo cuts: anchangsal + tosisal + salchisal.
Tosisal (토시살) is a Korean cut of beef. Translated into English as “thick skirt” (maybe). According to Doopedia: “thick diaphragm section attached to the inside of the ribs between the 1st and 9th ribs of a cow, a T- shaped or triangular piece of meat about 7 cm wide and 25 cm long … rare part that can only be obtained in about 550g, and it is the tenderest part of beef … seems to combine the tastes of several parts such as sirloin and tenderloin, and it has a slightly chewy texture because it has a diaphragm in the middle.” Named for its resemblance to tosi (internal sleeves worn with hanbok).
The tosisal was good. Despite the lack of marbling, the meat was extremely tender. But somewhat flat in flavor. Similar in both texture and taste to tenderloin. A good starter cut. Not really worth the price.
The bill came out to 973,000 won. Not wanting to explain the high charge to the boss, I just used my personal credit card – now the most expensive meal that I’ve pad for (see previously 14.199 Birthday Banchan). Totally worth it.
(See all HANSIK)
(See all RESTAURANTS IN KOREA)