Hanwoo or Hanu Beef from Korea used to be hardly exported to the outside world due to high local demands, but thanks to exclusive Importers and connections, we can now land ourselves allocations of this rare beef - usually considered a cross between a local Korean DNA bovine and a Northern Chinese or British DNA cow. For this Hanwoo Beef Event, we were introduced to sampling the Jeju Island Hanwoo beef imported by www.KoreanBeefExpress.com . Jeju Island is also famous for farming & producing the best beef in Korea, especially the Jeju Black breed which rivals the best of pure Island Wagyu's in Japan.
Some Muk Jelly with Gim Laver as Starter -
Nicely refreshing the palate 1st.. Before all the Jeju Hanwoo Beef dishes arrive
This was quite beefy, and this round cut is well known for being leaner with more gamey flavor. A good choice for making this raw Korean dish.
Neobiani 너비아니 Grilled Beef
of 4 Jeju Island Hanwoo Beef Cuts -
Short Rib Galbi, Rib Eye, Chuck Marble and Top Round. I personally prefer the Rib Eye and Chuck Marble, former for flavor and the marbled cuts for their crunchy fat. The Top Round obviously had the strongest gamey taste due to the butcher cut.
They sell them here as Neobiani, rather than Bulgogi here -
Since this is more thickly sliced and prestigious, served in past Imperial Cuisine
This was thick with the gelatinous sauce, and worked well with the white rice provided.
A fairly traditional dish to finish a meal. By this time I was so full and this had a good beefiness taste. Overall the Hanwoo beef despite being highly marbled, do offer more chew and also beef flavors than say most full blood wagyu. Basically each to their own..
The Red Bean Fried Mandoo was pleasing and not too chewy thick nor cloying. You can eat these Special Jeju Hanwoo Beef dishes by reserving at Arirang Restaurant on Phone: +852 25063298 , for around $900 per person for above menu. Alternatively, the Beef is also available from www.KoreanBeefExpress.com