Beef bum (Korean cuisine) Calories

Beef bum has a rich, beefy flavor, and its fat gives it a juicy texture when cooked. Because it is a fatty cut, cooking it over very high heat can cause drippings and flare-ups.

Cook beef bum in a hot pan or on a grill, adjusting the time to the thickness of the meat. Thin slices cook quickly, while a thicker piece benefits from being seared and then finished over gentler heat.

Yes, beef bum can be used for bulgogi. Slice it thinly, coat it in a Korean-style soy, garlic, and sesame marinade, then cook it in small batches so the meat sears instead of steaming.

For Korean barbecue, slice beef bum thinly across the grain if it is sold as a whole piece; this makes it easier to cook quickly and chew. If the meat is already sliced, separate the pieces before placing them on the hot grill.

Beef bum can flare up because its fat melts and drips onto the heat source. Keep the meat over moderate heat, avoid crowding it above open flames, and move it to a cooler area if the grill flares.

Yes, thinly sliced beef bum can be added to Korean hot pot. Add the slices near the end of cooking and let them cook through in the simmering broth; thick pieces take longer and are less suited to this use.

Thinly sliced brisket or another well-marbled beef cut can stand in for beef bum in many Korean recipes. Choose a substitute with enough fat for quick grilling, and adjust cooking time to the thickness of the slices.

Yes, beef bum freezes well when wrapped tightly to limit air exposure. Divide it into meal-sized portions first, and thaw it in the refrigerator rather than on the counter before cooking.

No, do not wash beef bum before cooking. Rinsing raw beef can spread microbes around the sink and nearby surfaces; cook the meat directly and clean your hands and utensils after handling it.