So, I've become one of those types that really cares about where my meat comes from. Usually I would go to the korean market and then just get whatever korean style cut of meat I needed. But now, its a bit harder.
I was wondering if Maangchi or anybody else out there could help me in naming the cut of meat in korean and in english that are typical in korean dishes (yukaejang, bulgogi, sulungtang, etc and even things for korean bbq like cha dolbaegee, deung shim etc).
It'd be nice to go to a local butcher and know exactly what I needed for these korean dishes.
Maybe this can be an educational video from Maanchi, too?!