Hanwoo beef
(한우, Hanu beef, Korean native beef)
Hanwoo beef refers to a breed of cattle native to Korea and is prized as a high-quality beef variety in Korean cuisine, much like how Wagyu is esteemed in Japan. It has a long history in Korea, with evidence suggesting they have been present on the peninsula for several thousand years.
Just like Wagyu in Japan, Hanwoo beef is graded based on several factors, including marbling, meat color and texture, and the color and quality of the fat. The highest grades of Hanwoo beef have intense marbling, which translates to a rich flavor, tenderness, and juiciness.
Due to the intricate marbling, Hanwoo beef has a deep, rich flavor with a melt-in-the-mouth texture. The fat has a lower melting point, which contributes to its unique mouthfeel. Hanwoo beef is often used in traditional Korean dishes, including Korean BBQ. Read more
The high quality of Hanwoo beef is not just due to the breed but also the rearing practices. Hanwoo cattle are often fed a specific diet and raised under particular conditions to ensure the quality of the meat. Due to its high quality, it often commands a premium price in restaurants.
Hanwoo beef is not just a culinary treasure but also holds significant economic and cultural importance in Korea. Korean consumers often prefer Hanwoo over imported beef due to its distinct taste and cultural significance.
