Korean beef dishes

Bulgogi ( , , ; , ) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Galbi (), kalbi, galbi-gui (), or grilled ribs is a type of gui (grilled dish) in traditional Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan, this and many other dishes in Korean ba

soup made with beef tails

Korean method of grilling meat

Yukhoe () is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat.

Seolleongtang () or ox bone soup is a Korean tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.

Yukgaejang () or spicy beef soup is a spicy Korean soup made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or bone soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature.

Pyeonyuk () is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish.

Gopchang () is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines. The latter is also called gopchang-gui (; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.

Tteok-galbi () or grilled short rib patties is a Korean beef dish made with minced beef short ribs. Originally a royal dish, tteok-galbi is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula.

(), or braised short ribs, is a variety of jjim or Korean dish made with galbi (갈비, short rib). Galbijjim is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called dweji galbijjim ().

Tangpyeong-chae () or mung bean jelly salad is a Korean dish that was part of the Korean royal court cuisine. It is made by mixing julienned nokdumuk, mung bean sprouts, water dropwort, stir-fried shredded beef, thinly shredded red pepper and lightly broiled gim. Tangpyeongchae is seasoned with a sauce made with ganjang, vinegar, sugar, sesame seeds and sesame oil. The dish is most often eaten in late spring and summer.

Galbi-tang () or short rib soup is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or "galbi", also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk. Hence, the Korean name literally means "short ribs soup" and is also called garitang, or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal. It is similar to seolleongtang, a soup made from the bones of ox legs.

Tangsuyuk () is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef.

Gukbap () is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereas soup and rice is generally eaten separately in Korea, in gukbap, rice is expected to be mixed into the soup.

Makchang () or so-makchang (; "beef last viscus") is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum. The latter is also called makchang-gui () or so-makchang-gui (). Dwaeji-makchang () means either the rectum of pig or the gui made of pork rectum, and the grilled dish is also referred to as dwaeji-makchang-gui ().

Jokpyeon () is a dish in Korean cuisine prepared by boiling cow's trotters and other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled. The dish largely depends on cow's trotters, which explains its name that consists of jok (; "foot") and pyeon (; "tteok"). Jokpyeon is sometimes classified as muk, a Korean jelly category made from grain starch, due to the similar appearance and characteristics.