Food Guide

Discover the Best Beef for Korean Curry: A Flavorful Guide to Elevate Your Culinary Experience

If you love curries but want a twist on this classic dish, Korean curries are a good idea.

Using beef in a Korean curry dish will make it more hearty and flavorful, but not everyone knows what cut of beef is best for this dish.

Read on to learn more about Korean curries and how to choose beef for this winter delicacy.

How to choose beef for Korean curry?

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Korean beef curry is one of the most popular dishes in Korean cuisine.

Choosing the right beef for Korean curry is a delicate step that requires weighing and balancing various factors.

Let’s refer to our tips below to see how to choose the best beef for Korean curry:

1.     You can choose between a tough cut or tender cut for your Korean curry

In the Korean curry recipe, your beef will be slow-cooked until the meat is tender.

Therefore, it doesn’t matter if you opt for a tough or tender cut of beef.

It all depends on your personal preference to choose between a tough or tender beef cut for your Korean-style curry.

Each kind of beef cut has its own pros and cons.

For example, a tough cut often comes with more marbling fat and a more affordable price, but it takes much longer to cook.

Meanwhile, a tender cut of beef takes less time to cook, but it is easier to turn dry if being overcooked.

2.     A fresh cut of organic beef works best in this recipe

Another tip to choose beef for Korean curries is that you should buy a fresh cut of organic beef instead of frozen or stale meat.

It is not always that you can find organic or grass-fed beef, but if possible, take this kind of beef into your recipe and you will see the differences.

Organic beef is also more expensive than commercial factory-raised beef, but it is worth the price.

3.     Beef should be cut into small cubes for Korean curry

You can buy pre-sliced beef for your Korean curry to save time and effort.

Otherwise, just buy a whole cut of beef and slice it into bite-sized cubes before cooking the meat with other ingredients in the Korean curry recipe.

This helps your beef cook quicker while the juiciness and sweetness of the meat are still retained.

4 best beef for Korean curry

The following four beef cuts will be perfect for Korean curries.

So take a closer look at our list below and you will know what to look for the next time you go shopping:

1.     Chuck steak

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Chuck steak is a good cut for any slow-cooking recipe, including curries.

This is a cut from the upper shoulder area of the cow.

Therefore, chuck steak is a good cut for being slow-cooked over low heat to break down the connective tissue and tenderize the meat.

Another thing that makes this cut favored by many people is its affordability.

2.     Boneless short ribs

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You can also try boneless short ribs for your Korean curry recipe.

Boneless short ribs are actually cut from the chuck area instead of the real rib cage of the animal.

It is a meaty cut without bones and is prized for its tough texture and flavorful taste.

Boneless short ribs should be cut into cubes and slow-cooked until the meat can melt in your mouth.

3.     Brisket

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Beef brisket is another suitable cut for Korean curries.

It has a tough texture that is tenderized after a long cooking time.

Beef brisket is typically used for making corned beef or pastrami.

However, it is also perfect for slow-cooking methods like stewing in a curry dish.

4.     Ribeye steak

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If you can afford a ribeye steak, this will be a great cut for your Korean curry dish.

Ribeye steak is well-marbled and has a tender texture that will not need a lot of time to be cooked until it can melt in your mouth.

Since it comes from the rib of the cow, ribeye steak is also very flavorful and has an intensely beefy flavor.

The bottom line

If you have never had Korean curries before, it is definitely worth a try.

You can easily find a store-bought Korean curry mix in any Asian grocery store or supermarket to enhance the flavor of your dish.

But the key factor to having the best beef version of this classic recipe is to opt for a fresh and well-marbled cut of beef

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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