
Today’s late lunch: soy-braised beef cheeks. An experiment, really, so I didn’t document anything. The photo above was an afterthought.
If I were to describe the taste, I’d say somewhere between galbi-jjim and bulgogi.
It’s the meat texture that’s worth telling a story about. Tender, moist and the tendons woven into the meat which had turned gelatinous during the slow cooking gave the cooked beef cheeks a sticky feel in the mouth. It’s superb. This beef cut is worth buying again and cooked into soups and stews.
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