Serves Best Beef Ribs and Other Dishes
Try Korean Beef in Authentic Restaurant
Each country raises different breeds of cows, and some breeds are more dominant than others. In such countries as America, Australia and New Zealand, the Angus breed is dominant. In Japan they have their own native cow breed, usually called, in English, 'Japanese Cattle'. And Korea also has its own native cow breed called, in Korean, 'Hanwoo'. The first syllable 'han' means in Sino-Korean 'Korea' and 'woo' means 'cow'. Usually the name of this Korean native cow breed is translated into English as 'Korean Cattle'.
A Korean restaurant chain called 'Byukje Galbi'serves sogalbi (grilled beef ribs), seolleongtang (soup made with beef and a cow bone stock), and naengmyeon (cold noodles) in Sinchon, Seoul, and in 9 branches throughout the country. All these dishes are made by chefs with over 30 years' ex-perience. And, since the opening of the main restaurant in 1986, the sogalbi and seolleongtang have been made using only ribs and meat from Hanwoo. This restaurant has been selected as one of the best Korean restaurants by the Seoul Metropolitan Government.
Restaurant Highly Praised by Mass Media
The 'Byukje Galbi' restaurant runs a cattle farm in Pocheon, Gyeonggi Province, and uses beef obtained from the cows there. For its sogalbi the restaurant uses ribs on which the meat has patterns like the designs of snow flakes. This kind of meat satisfies the eye as well as the palate.
This restaurant has been praised by both domestic and foreign mass media. In 2000 a Japanese magazine called 'Hoteres' included it in the list of the 30 best restaurants in Asia. And the Asian Wall Street Journal mentioned it 3 times in its special reports on good restaurants. Once it was included in the list of best Asian restaurants, and again in a list of the 5 favorite Asian restaurants by a reporter of the newspaper. It has also been referred to as a restaurant worth remembering.
Profiles of Chefs
As mentioned already, the 'Byukje Galbi' restaurant employs chefs who have over 30 years' experience, and the quality of its dishes depends very much on their culinary skills. To describe their careers in detail, Mr. Park Young-geun (in charge of the galbi section) and Mr. Han Young-seok (in charge of the seolleongtang section) have experience of over 30 years in their fields. Mr. Kim Tae-won (in charge of the Pyeongyang style naengmyeon section) has 50 years' experience and Mr. Lee Geon-nam (in charge of the Hamheung style naengmyeon section) has 44 years' experience.
Park Sung Eun email@example.com
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