Popular Korean beef cuts and the dishes commonly made from each:
Dishes:
등심구이 (Deungsim Gui) – Grilled sirloin steak
등심 (Deungsim, 等心) – Sirloin (a prime cut of beef)
구이 (Gui, 구이) – Grilled or roasted dish
불고기 (Bulgogi) – Marinated grilled beef slices
불 (Bul, 火) – Fire (refers to the cooking method)
고기 (Gogi, 肉) – Meat
샤브샤브 (Shabu Shabu) – Thinly sliced for hotpot dishes
Dishes:
안심스테이크 (Ansim Steak) – Tenderloin steak
안심 (Ansim, 眼心) – Tenderloin (literally means "eye of the meat" due to its location in the cow)
육회 (Yukhoe) – Korean beef tartare (raw beef)
육 (Yuk, 肉) – Meat (specifically beef in this context)
회 (Hoe, 膾) – Raw or finely sliced (commonly used for raw dishes like sashimi)
샤브샤브 (Shabu Shabu) – Hotpot using thin tenderloin slices
Dishes:
갈비구이 (Galbi Gui) – Grilled marinated short ribs
갈비찜 (Galbijjim) – Braised short ribs with soy sauce and vegetables
왕갈비탕 (Wang Galbitang) – Short rib soup
왕 (Wang, 王) – King or Royal (indicating a large, premium cut)
갈비 (Galbi, 肋骨) – Ribs
탕 (Tang, 湯) – Soup or broth
LA갈비 (LA Galbi) – Korean-style marinated short ribs (cut across the bone)
Dishes:
양지탕 (Yangjitang) – Clear brisket soup
양지 (Yangji, 陽地) is a specific cut of beef in Korean cuisine, commonly used in soups and slow-cooked dishes.
차돌박이 (Chadolbagi) – Thinly sliced brisket for grilling
차 (Cha, 車): Means "vehicle" or "wheel," but here it likely refers to the marbling pattern resembling wheels or circular patterns.
돌 (Dol, 돌): Means "stone" or "round," often indicating circular shapes.
박이 (Bagi): Refers to thin slicing or layering.
설렁탕 (Seolleongtang) – Ox bone soup with brisket
설렁 (Seolleong): The exact origin of "설렁" is debated, but it is commonly linked to a historical practice from the Joseon Dynasty. One theory suggests it originated from 선농단 (Seonnongdan, 先農壇), an altar where the king would offer sacrifices to agricultural deities and later host a communal beef soup meal.
곰탕 (Gomtang) – Traditional beef bone soup with brisket
(곰 (Gom): Derived from the old Korean verb 곰다 (gomda), which means "to boil for a long time." )
Dishes:
사태찜 (Satae Jjim) – Braised beef shank
사태수육 (Satae Suyuk) – Boiled shank slices
사태 (Satae, 四態) – Beef shank, a cut from the lower leg of the cow, known for its lean meat with connective tissues.
수육 (Suyuk, 水肉) – Boiled meat (수 means water, 육 means meat), referring to meat simmered in water until tender.
육개장 (Yukgaejang) – Spicy beef soup with shank meat
육 (Yuk, 肉) – Meat (specifically beef in this dish)
개장 (Gaejang) – A term derived from 개장국 (Gaejangguk), an older term for spicy soup with beef and dog meat (historically), but now made exclusively with beef.
국밥 (Gukbap) – Rice soup with shank meat
국 (Guk) – Soup
밥 (Bap, 飯) – Cooked rice
Dishes:
수육 (Suyuk) – Boiled beef slices (often served with dipping sauces)
소고기국밥 (Sogogi Gukbap) – Beef and rice soup
소고기 (Sogogi, 牛肉) – Beef
국 (Guk) – Soup
밥 (Bap, 飯) – Cooked rice
육개장 (Yukgaejang) – Spicy beef soup
Dishes:
육회 (Yukhoe) – Beef tartare (if high quality)
국밥 (Gukbap) – Beef soup with rice
불고기 (Bulgogi) – Marinated sliced beef
Dishes:
장조림 (Jangjorim) – Soy sauce braised beef slices
장 (Jang, 醬) – Soy sauce
조림 (Jorim, 煮肉) – Braising or simmering
국거리 (Gukgeori) – Beef for soups and stews
국 (Guk) – Soup
거리 (Geori) – Ingredient or material
국거리 literally means "ingredients for soup", but in practice, it refers to beef cuts suitable for making soups and stews.
불고기 (Bulgogi) – Thinly sliced for marinating and grilling
Dishes:
스테이크 (Steak) – Grilled striploin steak
채끝구이 (Chaekkeut Gui) – Grilled striploin slices
Dishes:
목심불고기 (Mokshim Bulgogi) – Bulgogi using chuck meat
목심구이 (Mokshim Gui) – Grilled chuck slices
국거리 (Gukgeori) – Beef used for soups and stews
Dishes:
꽃등심구이 (Kkotdeungsim Gui) – Grilled ribeye steak
불고기 (Bulgogi) – Premium bulgogi
스테이크 (Steak) – Ribeye steak
Dishes:
차돌박이구이 (Chadolbagi Gui) – Grilled thinly sliced brisket
차돌된장찌개 (Chadol Doenjang Jjigae) – Soybean paste stew with brisket
차돌 (Chadol, 車돌) – Thinly sliced beef brisket, known for its marbling.
된장 (Doenjang, 된장) – Fermented soybean paste.
찌개 (Jjigae, 찌개) – Stew or thick soup
샤브샤브 (Shabu Shabu) – Hotpot
Dishes:
살치살구이 (Salchisal Gui) – Grilled premium chuck flap tail steak
육회 (Yukhoe) – Beef tartare (if high quality)
Dishes:
치마살구이 (Chimasal Gui) – Grilled skirt steak
불고기 (Bulgogi) – Marinated skirt steak slices
Dishes:
갈비살구이 (Galbisal Gui) – Grilled short rib meat
갈비찜 (Galbijjim) – Braised short rib meat
Dishes:
제비추리구이 (Jebichuri Gui) – Grilled top blade slices
Dishes:
우설구이 (Useol Gui) – Grilled beef tongue (Japanese-style often)
Dishes:
도가니탕 (Doganitang) – Beef tendon soup
도가니찜 (Dogani Jjim) – Braised beef tendon
Dishes:
장조림 (Jangjorim) – Braised beef in soy sauce
국거리 (Gukgeori) – Used in soups and stews
Dishes:
곱창구이 (Gopchang Gui) – Grilled beef intestines
곱창전골 (Gopchang Jeongol) – Beef intestine hot pot
Dishes:
대창구이 (Daechang Gui) – Grilled large intestines
Dishes:
양곱창 (Yang Gopchang) – Mixed tripe and intestine grill
양전골 (Yang Jeongol) – Tripe hot pot