마트에 대해 알아두면 더 잘 살 수 있는 이야기를 하겠습니다. 저는 우사의 진행자 도입니다. 안녕하세요, 저는 데이터 분석으로 사람들의 마음을 캐는 마인드 송입니다. 오늘 우사에서 네 번째로 다룰 주제는 육류에 대한 이야기입니다. 그래서 게스트로 육식맨님이 나오셨습니다. 안녕하세요, 요리를 하는 유튜버 육식맨님입니다. 반갑습니다. 

저는 이마트의 우사를 굉장히 즐겨보고 있는데, 사실 좀 틀어졌습니다. 왜냐하면 고기가 1화에 나오지 않고 수사물이 나왔기 때문입니다. 알 수 없는 경쟁심을 가지고 있거든요. 그래서 삐져서 오늘 방송을 하게 되었습니다. 그러면 두 분은 어떤 고기를 좋아하세요? 요즘은 양고기가 좋아지더라고요. 아, 요새 양고기 저도 좋아하는 편이에요. 당연히 주로 삼겹살, 목살 이런 걸 많이 해주셨을 거 아니에요. 그러다 보니까 제가 월급을 타면 직접 제 돈으로 음식을 했을 때는 좀...

I think I’ve started looking for places that serve lamb skewers or just grilled lamb because I want to try something new. When it comes to lamb, it gives off a bit of a gourmet vibe, right? Because I’m just a pork belly person. However, I prefer meat that is fatty rather than tender and dense. I wonder why I like fatty meat. I guess it’s just because I’m Korean. Among Korean people, pork seems to be the most digestible meat. When it comes to pork belly, it’s considered light. Depending on the menu, the burden of a meal can vary. The lightest option is often said to be soju with pork belly. It carries a nuance of wanting to get along better with someone.

And now we’re both saying, Oh, I’ll take care of it. There’s no pressure, right? Right. But let’s go eat shrimp. Oh, that’s not possible. We need to slowly get up and decide who will take care of the shoes. Also, among the chicken, chicken breast has suddenly become very popular. From my perspective, it’s not about liking it; it’s about building your body. Yes, it’s probably not about liking it at all. But what’s interesting is that chicken breast will be available in July. Oh, finally, since we need to go to the beach, we have to show what we’re making, right? We’ll have to prepare it briefly then. After that, the level of Hanwoo beef is different. Ah, when it comes to Hanwoo, real beef, are we having a company dinner? Then I’d say, What kind of company dinner? If you buy me beef, I think everyone understands that.

Hanwoo is somewhat like a unicorn; there are people who have tried it. When I first joined the company, we had a Hanwoo dinner, and among the new employees, there were those who had never eaten Hanwoo before. It's true that college students find it difficult to eat beef. In our country, it's a food that you can only enjoy if you can afford it. You have to eat more than one serving, and if you pay for it yourself, even just one serving feels inadequate, and you can't eat any more. I don't think I've ever eaten two servings with my own money. As you mentioned, the most enjoyed pork cut among Koreans is samgyeopsal, right? When did samgyeopsal become so popular in our country? People say that it hasn't been that long since we started eating samgyeopsal. Traditionally, we used to eat a lot of vegetables, and then agriculture...

In society, the act of catching a cold represents a significant loss of labor. However, it seems that Koreans enjoy eating, which is a point that has been mentioned. The large-scale consumption of such food began at least since the 1960s, so it has not been a long time since people have been able to eat abundantly. For instance, with cattle, there is nothing that goes to waste, even if they are slaughtered. You don't say the same about pigs. This is why cattle were originally very important, while pigs were somewhat sidelined. But now, with the advent of new agricultural technologies, these animals are starting to be replaced. It seems that pigs are now in the same situation. The pig might say, Hey, what are you doing? and the other replies, I'm in the same boat. However, calves are not often seen, which is quite significant. Pigs are doing well.

As the production began to decline, the culture of grilling pork belly seems to have emerged. It appears that the trend of pork belly started around that time. The culture of grilling pork belly itself began in our country first. Nowadays, Korean food is really trending globally. People around the world are starting to appreciate grilling, whether it's directly over fire, charcoal, or even pan-frying. It seems that our country has done this properly, which gives it significance. However, we prefer to grill fresh meat immediately. At first glance, it may seem similar to steak, but the meat in our country is thin. We also have a fast-paced culture, right? While the outside is cooking, the inside needs to be cooked as well, but we can't wait for that. So, we eat it while it's still raw. Since the meat is thin, both the top and bottom will be grilled, resulting in a larger grilled surface area.

Isn't it delicious, chemically speaking? So, it must be tastier per unit area, and it seems that this has convinced people around the world. In a way, eating raw meat cooked on the spot is somewhat like serving undercooked food in restaurants abroad. People were a bit hesitant about this. That’s an interesting point; in other countries, they might marinate the meat or use a lot of salt and pepper while grilling. In Korea, we also use salt and pepper, but there are many cases where we just grill it as is. When we eat, we often dip it in sauces, which makes the quality of the meat itself very important. Traditionally, Korean barbecue was all about galbi and bulgogi, but now it seems like samgyeopsal (pork belly) is more popular, right? Foreigners really enjoy it.

We are also a bit confused. It’s called “gyeopsal,” or “three-layered pork belly.” Originally, it was four-layered, but these guys have completely assimilated into our culture. I’ve never heard of it being called “gyeopsal” before; it’s originally “sagyeopsal.” In Korea, the number four is considered unlucky, so one layer is omitted. So originally, it’s called “gyeopsal,” which is three-layered pork belly. Gyeopsal is part of Eastern culture, and it’s referred to as “samgyeopsal” overseas, having been assimilated into foreign culture. So, what would be the representative foreign dish of samgyeopsal? This is a dish that is popular on YouTube; if it has “samgyeopsal” in the title, it gets a lot of views. That’s how much people love samgyeopsal. It seems like an academy for meat cooking YouTubers around the world. To summarize the global samgyeopsal dishes, I think we can highlight about three major ones. The first is Chinese Dongpo pork.

Since the chef became famous, people in our country have really come to like him. After frying, cooking, and steaming, the dishes are made extremely tender. Secondly, we have bacon, which is familiar to us. In the West or in the United States, lean meat was considered a relatively less valuable part, while the belly fat was dried and salted to be used as an ingredient. Lastly, there's a dish that has become very popular lately in Mexico called chicharrón, which involves frying the pork belly whole. I think I saw it on a channel where they deep-fried a whole pork belly. That's right. So, it seems like we mainly eat dishes that are steamed, smoked, and fried. In our country, this cuisine is completely different from what we have here. One complaint I have is that all three of these dishes...

As you can see, there is a skin on it. We eat it as pork belly, but uniquely in our country, we seem to remove the skin and eat it in a three-layer style, or more accurately, in a layered style. From my perspective, it seems like it's meant to make pork skin. In our country, there are places that specifically sell pork skin, so I think they separate it for that reason. By the way, did you know that there is science hidden in pork belly? Yes, pork belly is closely related to human evolution. Oh, it has that much of a connection? Yes, yes, yes. The key point is fire. For example, primates like chimpanzees take a long time to digest food, so they need to chew for a long time, which means their jaws have to develop, and their teeth have to be very sharp. Our distant ancestors, Homo erectus, discovered fire and began to eat cooked food. Cooked food...

Why is meat so delicious? It's because it is in a state that is easy to digest. So, we no longer need large jaws or sharp, long teeth. As a result, the structure of our face has changed a bit, and there is now more space for a complex brain, which has made us smarter thanks to cooked food. Additionally, if we chew our food for a long time, we end up eating throughout the day, right? There wouldn't be enough time. So, during our workday, we need about 14 hours for meals. It’s like the Roman style. I’m also curious about the meat-eating cultures in other countries, which can vary based on religious factors. For example, Hindus don’t eat cows, so it seems they tend to eat more chicken. I know that in the Middle East, they generally avoid pork. Among those researching this topic, there are people living in Singapore.

When we meet, Hallie starts talking about food, and I couldn't resist. It keeps coming back to chicken. The reason is that she mentioned marriage and different cultures; those who are Muslim can't eat certain things. However, in Singapore, there are many Indian people, and whenever they gather, it always ends up being chicken. So, she ends up eating chicken every time. That's nice, in a way; at least there's something left to enjoy. But it's sad for the chicken. I don't think there are any countries that consider chickens sacred and therefore don't eat them, right? If that were the case, wouldn't they have nothing to eat? Why is it just chicken that gets ignored? It's a bit sad, and I feel sorry for them. By the way, you’ve tried many different kinds of meat around the world, right? What’s the most memorable meat for you? Suddenly, I remember when I went to Turkey and had kokoreç.

There was a dish called cocorechi, which involves wrapping lamb intestines around a ball. You wrap the intestines around the ball, and it’s really impressive. When you see it, you are just mesmerized. It’s a dish where the mixture is minced and eaten wrapped in bread. We have received many requests to make it, but it’s hard to find lamb intestines in our country. We would need to start by raising lambs. It’s really not available, or if it is, it might be too expensive, so we might have to import it. There are some alternatives like large intestines or small intestines, but I checked the price of frozen small intestines, and they are really expensive. We could consider using sundae instead. Sundae seems like a viable option since it is filled with glass noodles. I think I can try to make it that way, as I am actually grilling the glass noodles.

That's right. In conclusion, the content you suggested to the man is something I always mention. I went to Argentina because I wanted to eat asado. There, they grill the ribs whole, diagonally, and just looking at it is such a beautiful dish. During the Qatar World Cup, while other teams stayed in hotels, the Argentinian players stayed in a university dormitory because they had to eat asado. This dish is such a heroic food for Argentina. Why did Argentina win? Because they ate asado! Of course! Anyway, I wanted to eat that, so I went to Argentina, and luckily, a subscriber who is part of the local community offered me the opportunity to experience homemade asado. When I got there...

It's not just about the grilled meat or the technique of using charcoal; in fact, this is a cultural practice related to kimjang. It's going to be grilled very slowly, and while waiting, we enjoy appetizers and have conversations, spending the entire six hours in a relaxed manner. When asked how often we eat this, the answer is that we do it every week. Yes, we prepare kimjang every week. So, asado is more about who you eat with that week; it's about gathering with friends or family and grilling from lunch to dinner continuously. Ah, it seems like there's a bit of leisure involved. Yes, they say there are more cows than people. Now, when it comes to meat, it naturally creates a sense of togetherness, right? Eating while gathering around the fire gives it a somewhat primitive feel, like something from ancient times. I think there's that aspect as well; the person who catches the meat gets to share it. Right, but as you mentioned...

Now, the way we cook meat has changed significantly compared to the past. In the old days, it was mainly about grilling, but now it has become quite different. Back then, the concept was to eat in a way that aids digestion, but now it seems to have shifted to a concept of eating deliciously through culinary science. So, the definition of deliciousness has evolved to mean that the more tender it is, the better it tastes. A great example of this is sous vide. It's interesting how the words cooking and science have come together, leading to advancements in technology. One of the most fascinating things we've seen is the air fryer. Yes, that's true. It seems like a perfect opportunity for beginners to start cooking, as it allows for a more straightforward approach rather than relying solely on skill. In the case of sous vide, it was something discovered by scientists who accidentally placed food in a water bath and forgot about it.

I understood, but I left it on without turning it off. After a day, I noticed that the meat had been sitting at a very low temperature. When I took it out to eat, it was so tender. It was a mistake, but it happened by chance, like mold. The reason I couldn't do it was that I didn't have the money to keep the oven running all day at low temperatures. Oh, that must cost a lot. But now there are ways to use energy more efficiently, so sous-vide equipment has come out. That's true. These days, with more camping and home parties, it seems like it has become a culture where, in the past, when we thought of parties, we often prepared Korean food, but now Western dishes are often the main focus or a signature dish. It's hard to have a gathering without meat. What do you think is the best way to enjoy meat?

It's a topic that involves a lot of contemplation. I think Koreans are the people in the world who are obsessed with the crunchiest textures. They really love that crunch, not just a little bit but to an extreme. When they eat fried food, they often end up with injuries from the crunchiness. It's like, Wow, this is really crunchy! But the inside has to be extremely soft. This is a very difficult technique. 

I want to give you two tips. First, you need to preheat well. Koreans, because of their quick quick mentality, tend to put things on the heat right away. If you do that, it can't become crunchy at all. The Maillard reaction occurs when the surface reaches over 170 degrees Celsius. From our perspective, the pan seems very hot, so when you put the meat on, the Maillard reaction happens immediately, making it crunchy. 

The second point is that if the inside is moist, it shouldn't be completely cooked. Well-done meat is less moist. So, in the end, you have to measure the temperature.

In the world of cooking, I always say that a clock and a thermometer hold the same value. Thinking about it, these days, there are many trendy new second and third-generation meat restaurants that always bring a thermometer with them. They check the temperature carefully. For someone like me, who really enjoys cooking meat, the most important factors, as you mentioned, are the pan temperature and the removal of moisture from the meat. These two elements are the key to the Maillard reaction. The temperature needs to exceed 180 degrees for the Maillard reaction to occur. However, the important thing is that there is moisture present. When liquid turns into gas, it absorbs energy and rises. If you don't completely remove the moisture from the meat, the temperature of the pan will drop again. Hearing this makes me really want to grill some meat with you. I'm actually thinking that after this, I should go eat some meat.

What about grilled meat? Honestly, I think that taste cannot be considered without taking economics into account. It's too delicious, but it costs around 2 million won, which makes it hard to believe it could be that tasty. The flavor does tend to drop a bit. In fact, when I calculate the cost, I suddenly lose my appetite. So personally, I'm more interested in how to properly thaw imported frozen meat and how to enhance its flavor to make it enjoyable. I feel like there's nothing better than pork backbone. Oh, that’s what makes gamjatang (potato soup with pork backbone). If you use a strong amount of doenjang (soybean paste) and gochugaru (red pepper flakes), it can cover and enhance the flavor. Another surprising thing is that butchers in our country have excellent skills; they really know how to cut meat well. However, in the U.S., they tend to do it a bit carelessly, leaving a lot of fat attached. So when you make gamjatang, it turns out incredibly delicious. This is how I believe we can enjoy meat economically and deliciously.

Isn't it the law? Another way to enjoy meat deliciously is through pairing it with alcohol, which cannot be overlooked. It's absolutely essential. What do you think? I actually believe that red wine pairs perfectly with beef. To be honest, I didn't feel that way before. I used to think that I could just eat whatever was there, and that whiskey would be fine, just drinking anything. But when I mentioned my trip to Argentina earlier, in Argentina, they really drink wine like it's water. After being there, I started to enjoy red wine more. Recently, I've been paying attention to the rising traditional liquor market in our country. For instance, I had some 25-degree soju, and it was very delicious. There are so many great products available now; the variety is truly impressive.

The E-Mart 66 corner is quite diverse. Personally, I really like supermarkets and enjoy visiting different ones. E-Mart definitely has a variety of options. These days, they seem to have halved their selection, or perhaps they are focusing more on marinated meats. I mentioned earlier that I really like lamb, and they were among the first to offer it compared to other places. Even now, every E-Mart I visit has lamb available, which shows that E-Mart has certainly made progress in that area. 

However, one point of disappointment with E-Mart is that they only have two types of meat: whole cuts and sliced. As someone who proposes various dishes, I think it would be great to have larger sizes, perhaps in kilogram portions—like 1 kg or 2 kg chunks. That way, you could prepare a five-person serving easily.

One of the many things that people are curious about is whether Korean pork and beef are really delicious. I believe that meat generally tastes better when eaten in the country it comes from. For example, many people say that American beef is tasty, but those who have tasted beef in the United States often find it delicious. That's right. In that sense, I think all meats are tastier locally. So, in that regard, I fundamentally believe that Korean pork and beef are delicious. However, the purpose of this question is really about how Korean pork and beef compare in taste on a global scale. Given the competitive nature of the industry, I think Korean pork is quite competitive and likely very delicious. Our country has a unique culture where we often cut the meat and grill it right away. I looked up some articles, and per capita...

Our country has maintained the top spot in pork consumption for ten years. Even if we try to add salt, we rely on our basic physical strength, which makes the flavor inevitably better. It's like playing Kart Rider in a no-items match. If you want to do well in a no-items match, you really have to focus on your driving skills; you need to have good physical abilities. It's completely a no-items game.

Now, lastly, the most important thing is Hanwoo beef. When you see Hanwoo, it looks incredibly delicious. However, when it comes to marbling, the most favored worldwide is Japan's Wagyu A5. Wagyu has exceptional marbling that is almost like a circus act. When asked if marbling is tasty, those who think it is delicious prefer more marbling. Wagyu tends to be a bit excessive in that regard, while Angus beef has a slightly different approach.

There’s not much left. Where is this? Even if it's the highest grade, I feel like it's somewhat lacking. In that regard, I want to assert that Korean beef is delicious. I do think it’s a competitive product, but I wonder if a first-grade Korean beef with medium marbling can truly compete globally. I think the price plays a big role in that concern. Since it’s coming soon, there’s a significant price difference. Korean beef is really expensive, and the claim that it tastes better than imported beef has a scientific basis as well. The sweetness and umami flavors are undeniably delicious. The content of these substances is significantly higher. There’s also an argument that the bitter and sour tastes are relatively more pronounced. Therefore, the Rural Development Administration analyzed the taste components of Angus beef. They found that the glucose content, which contributes to sweetness, was more than double in Korean beef.

Umami is determined by guanosine and inosine, which are scientifically evident. It seems that the explanation makes it sound like it will taste even better next time. Indeed, it's Korean beef. By the way, do you know about the grading system? There's a number and a symbol behind the one-horned grading. Inside that, there are three grades. That's why it's called the number line. The highest grade that consumers in our country can purchase is indicated as one-horned (grade 9). This is the highest grade available for general consumers. If there isn't a grade 9, it would be disappointing. Nowadays, as lifestyles change, I've heard that the way we consume meat is also changing, right? The number of side dishes we eat hasn’t increased compared to the past. When I think back to my childhood, there were usually several side dishes, but now we often just have one type of food served in a bowl.

I started thinking about the ingredients, and when I look at everyday life, it seems that chicken has become the most popular option. In comparison, pork belly feels more like a proper meal, while beef is perceived as something more prestigious, reserved for special occasions. There has been a lot of talk about alternative meats as a new consumer trend. In twenty years, do you think the alternative meat market will surpass traditional meat? I am grateful to have tried alternative meats and the precious cultured meat. Cultured meat is expensive, and the owner of the cultured meat shop, Mr. Shim, asked me to make a lot of comments about a single piece. I still remember the pressure from that moment. It was one of the most daunting tastings I’ve ever had, and I wondered how I should evaluate it. I recall using all my linguistic skills to articulate my thoughts.

I tried it, and surprisingly, the taste was a bit different. The aroma is somewhat limited, but surprisingly, the texture, to be precise, is a bit like seaweed. It has a crunch to it. Did I speak the truth back then? I spoke completely honestly. No, I said it in a way that wasn't too strong. I calmly described it as having a texture similar to seaweed. Since it’s small, it has a nice seaweed-like flavor. The texture is created to mimic the feeling of blood vessels and muscles, and this was done by hand. It's no wonder it can be expensive. Still, cultivation is not easy yet. How about plant-based meat? If I only eat plant-based meat, it’s actually quite tasty. But if I eat plant-based meat and then real meat right after, I suddenly feel a shift in my senses. It feels like something is missing. What is it? It’s the meat.

I didn't used to have it. In the past, I ate alternative meat. Alternative meat is just soybeans, right? When I ate it ten years ago, it was just soybeans. I wondered why they attached the word 'meat' to it. But now, we can consider it alternative meat. If we think about the environment, we should also think about alternative meat and cultured meat. We have some experience with this. Our generation has eaten meat. If the next generation starts with alternatives, they might not have any nostalgia for meat from the beginning. So they would just eat alternatives, right? That could happen. If someone who has only eaten alternatives until they're twenty suddenly gets served real beef, I think most would have a strong aversion to it. They might think, How can I eat something that was alive? It might feel a bit like a science fiction story.

People with a zip-up jacket have no place to stand, right? So, at that time, the term meat man is really long. Just forget about cultured meat man and meat man. Now, for the last question: What is the best way to choose meat at the market? The best option is to go to a large supermarket like Emart, which is really helpful. Another good thing about supermarkets is that they have absorbent pads underneath, right? The color of the absorbent pad changes when blood comes out, so if it remains white, that means the meat is fresh. I think it would be good to check that when choosing. Are there any specific recommendations for products at Emart? There are a lot of good options at Emart, but since we've talked a lot about pork belly today, I would recommend the frozen pork belly. There are many good options available, including some that are sliced thinly.

It's not just any shape; it's perfectly square. So, we can really enjoy it in the way we would when we go to a good place for cold grilled pork belly. The usual rolled-up cold grilled pork belly is something you can find everywhere, but this shows that E-Mart has a really diverse lineup. There’s this flat cold grilled pork belly. Eating cold grilled pork belly as takeout is a bit disappointing. If you pay over ten thousand won for frozen meat, it can be quite expensive. However, if you shop at E-Mart, you can enjoy delicious food at a good price. Speaking of meat, just hearing about it makes you crave it, right? Yes, we really need to go to E-Mart. Today, we talked about meat. How was it? It was a very informative session, and talking with both of you made me realize that more than 30 minutes have passed. Wow, time flew by, and now the edited version is 15 minutes long.

나가니까 15분이 지난 것 같아요. 알겠습니다. 타임머신처럼 느껴졌어요. 그럼요, 이게 또 우사 위의 매력입니다. 저희는 다음 시간에도 여러분이 궁금해하실 만한 마트 속 이야기로 돌아오겠습니다. 수고하셨습니다. 감사합니다. 

It feels like 15 minutes have passed since I left. Understood. It felt like a time machine. Of course, this is the charm of Usa. We will return next time with stories from the supermarket that you might be curious about. Thank you for your hard work. Thank you.

한국인의 소울푸드 삼겹살, 사실은 삼겹이 아니다?🥩 | 우리가 사는 이유 EP.4

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