Weary of wagyu? How about Hanwoo? Korean beef is an emerging luxury meat less fatty, more chewy and beefier than its Japanese counterpart
2023-07-05
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- Hanwoo beef is more expensive than American and Japanese beef, partly because of the way the cattle are reared and how little of the meat is exported
- With more chefs in Hong Kong and elsewhere turning to Hanwoo, we look at its history and cultural significance, and why it is ‘just right’ for Korean cuisine\
- Korean Hanwoo steak served at the Sheraton Hong Kong Tung Chung hotel. We take an in-depth look at this expensive alternative to Japanese wagyu that is finding fans outside Korea. Photo: Sheraton Hong Kong Tung Chung hotel
There’s a joke in South Korea that says you should practise caution around people who treat you to beef. The reason? According to lore, kindness with no strings attached ends at treating someone to pork. When someone buys you beef, there is bound to be an ulterior motive.
Today, few take this literally, but there is a reason behind the joke. In Korea, beef tends to be reserved for special occasions and is much pricier than pork – which is generally eaten in more casual settings.
Beef in Korea is more expensive than in many other countries. According to a 2021 study by civic group Consumers Korea, the average price of a sirloin steak from a domestically reared cow was around 148,000 won (US$110) per kg, the most expensive among 10 developed countries including the United States, China, Japan and France.
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