I was smacking my lips and salivating while watching 2 episodes of pure beef goodness *drools*

Episode 1 focused more on the usual beef cuts (usual is 30, but Korea has 120 cuts), bulgogi, barbecue, ribs. I've always wondered why Koreans prefer Hanwoo over the usual like US, Australian, Japanese. I thought it was being nationalistic but after watching, it seems like Hanwoo is superior to the others. I hope I get a chance to try Hanwoo next time.

Episode 2 focused more on internal organs, soups like gomtang, seollongtang, and the process of cattle breeding. Wow! I'm curious to try the different parts of the cow head (there are 10), the beef spine looks weird, the artery looks so good but scared to try it. They also tried rare cow parts like boiling the cow tail, grilling liver steak (marinated in milk) and barbecuing beef tongue.

Now i'm searching for beef for dinner 🤗