date:Feb 24, 2012
and hwangpomuk. Muks are rather bland, so they are served seasoned with soy sauce, sesame oil and crumbled seaweeds, as well as other seasonings.
In Korea, beef only became common table fare in the latter part of the 20th century. Today one finds beef roasted, grilled or boiling in soups. Beef is also dried into jerky. Budae jjigae is a spicy stew that uses inexpensive meats, such as sausage and Spam, which originated during the Korean War.
Chicken is often served roasted or braised with veget