That is what the USA Today publication is claiming:
Korean beef, not Japan’s wagyu, “might be the best meat on earth,” according to an article in USA Today last week that seems to reflect fresh global recognition.
“Wagyu from Japan is often held up as the best beef in the world,” says an article by Bloomberg’s published in March last year. But the headline asked “Is Wagyu the World’s Most Overrated Steak?”
Wagyu is loved for its tenderness, but some complain that it is too soft and buttery and does not have enough flavor. On the other hand Korean beef, or hanwoo, is said to have great flavor as well as texture to the palate. They are both highly marbled but are distinctively different in taste.
The key to the difference in taste is the fat-to-protein ratio. Wagyu ribeye is about 70 percent fat and 30 percent protein, whereas hanwoo ribeye has 40 to 50 percent fat. It strikes a fine balance between the strengths of wagyu and less fatty and tougher American or Australian beef. [Chosun Ilbo]
You can read more at the link or the original USA Today article at this link.
This photo, released by the Chosun Sinbo, a pro-Pyongyang newspaper in Tokyo on Oct. 12, 2017, shows food packing materials produced at a resin factory in Pyongyang. (Yonhap)
This photo, taken on March 29, 2017, shows a cupful of puffy cereal soaked in liquid nitrogen that a tourist bought from an eatery in Seoul. The dessert, called Dragon’s Breath, makes the people who eat it exhale smoky nitrogen vapor. (Yonhap)
Foreign students get busy plating food at the Korean Food Institute of Sookmyung Women’s University in Seoul on Aug. 19, 2016. The students are participating in the institute’s program that teaches traditions in cooking Korean cuisine. (Photo provided by Sookmyung Women’s University) (Yonhap)
I would not want to be the taste tester for this job:
Grasshopper croquette served with mealworm coffee sherbet, beetle powder-crusted fried chicken, and sweet pumpkin porridge topped with dried cricket, pickled larva and assorted vegetables.
These are some of the recipes submitted to a government-hosted insect cooking contest late last month as South Korea experiments with the culinary potential of six-legged creatures.
The event was the latest of Seoul’s efforts to foster the insect industry as it searches for new sources of livestock and ways to help cash-strapped farms find new profit makers.
In 2010, the government announced the legislation of a special law aimed at fostering the insect industry, valued at 168 billion won (US$151 million) in 2011 and forecast to reach 298 billion won next year. (Yonhap)
You can read more at the link, but that sure is a lot of money being project to get people to eat bugs.
