Cover A selection of snacks made with MiGyeongSan Hanwoo beef (Photo: Plan New)
A selection of snacks made with MiGyeongSan Hanwoo beef (Photo: Plan New)
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Steak lovers rejoice, as MiGyeongSan Hanwoo is one of the most premium meats
For the first time ever, MiGyeongSan Hanwoo beef is leaving Korea to Kuala Lumpur’s shores, marking the first time it is available out of its origin country. Two of Korea’s top chefs, Allen Suh of Restaurant Allen and Jun Lee of Soigné showcased the different cuts of the meat through an exquisite tasting menu at Fritz, Troika Sky Dining.
The event was organised by culinary expert Olivia Lee Lepinoy, who specialises in premium Korean produce and exclusive dining events. Limited amounts of the beef will be available for purchase at Culina, Four Seasons Shoppes, Kuala Lumpur. Olivia Lee and chefs Lee and Suh share more about the premium beef and how it can be best enjoyed by home cooks and chefs alike.
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Hanwoo is renowned for its balance between texture and flavour
Above MiGyeongSan Hanwoo Rib
MiGyeongSan Hanwoo Rib
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“Historically, Hanwoo was used for farming so has a tighter muscle distribution,” explains Lee. “While it now has as much fat content as Wagyu, it still has a distinctly beefy flavour and texture, which is rare.” Hanwoo is similar in marbling to Japanese Wagyu beef, with a content of Grade 1++, but in terms of flavour is both meatier and richer.
MiGyeongSan beef is one of the rarest types of Hanwoo
Above A collaborative dish between Soigné and Allen, K-BBQ in Two Ways
A collaborative dish between Soigné and Allen, K-BBQ in Two Ways
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“MiGyeongSan is produced by young female cows that have never given birth or been milked, resulting in a delicate and tender meat with finer grain,” says Olivia. The cows are also fed a controlled diet, resulting in its umami-laden taste. Even in Korea, it is regarded as a cultural asset, reflecting the country’s heritage and dedication to culinary excellence.
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All parts of the cattle can be used
Above A take on Yuk Jeon presented by Suh
A take on Yuk Jeon presented by Suh
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“Hanwoo is the one cow from which you can get the best fatty steak cut, but also the best lean meat,” says Lee. “It can be used for everything, from braising, simmering, and making broths, to frying or barbeque.”
The premium product shines on its own
Above Migyeongsan Striploin
Migyeongsan Striploin
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While Suh and Lee showcased Hanwoo in a variety of creative ways to display its versatility and creativity, not much needs to be done to the flavourful meat. As such, it is the ideal product for home cooks. “One of the best ways to enjoy Hanwoo is grilled on charcoal, with it without salt,” adds Suh. “At home, it can be simply pan-fried, nothing fancy is needed.”
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It pairs well with rice and seafood
Above Lee’s Surf & Turf Mul Hoe
Lee’s Surf & Turf Mul Hoe
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“Throughout Korean food culture, we pair seafood with meat, and in the case of Hanwoo it works really well,” Lee enthuses. At the dinner, he presents a Sufr & Turf Mul Hoe, pairing the cut of the shoulder with scallops, abalone, and a doenjang broth with chamomile gel. “The sweetness and starchiness of rice also cuts through the fattiness of the beef, and mingles well with the flavours.”
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Images: Plan New
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
