Korean beef stew is a satisfying and complex dish, but if you want to make the most of its slow-simmered goodness, these are the expert-approved cuts to use.

The best yukhoe (Korean "raw meat") I've had was at ... but not frozen solid. Cut the partially frozen beef across the grain into 5mm (¼in) thick pieces. Stack the pieces, then cut them into ...

Korean food enchants the palate with its intense taste and various textures. Their Korean brisket is incredibly tender and juicy. With the right techniques, anyone can make a restaurant-grade version ...

Beef seems to be the latest trade item in the U.S. pressure on Korea, following steel, semiconductors and vehicles, as a U.S.

choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier flavour than the more expensive but milder-tasting filet mignon.

“So, because of that, I often use thin-cut beef steaks, which gets you a generous amount for a reasonable price. Or, for a change that’s a third cheaper than beef, pork loin steaks work ...

“This deeply flavourful Korean-inspired dish traditionally features ... “So, because of that, I often use thin-cut beef steaks, which gets you a generous amount for a reasonable price.