Beef

[skchai]

Joan, there a few restaurants in Honolulu that serve jebi churi (and I even remember one in Arizona as well!), but I guess haven't spent enough time in Southern Cal to identify places serving it there. You might trying to go to one of the big Korean supermarkets and see if they have it packaged and / or ask the butchers how it's cut and which restaurants serve it.

I tried to locate some restaurant menus on the web but wasn't too successful. If you want a picture of how it looks like before grilling, here's one from the Yongmunjip restaurant in Seoul. And here's a helpful chart of all the different Korean cuts of neck (chuck) beef, from the Canada Beef Export Federation of all people.

Hope this is at least slightly useful . . .

Also, welcome to eGullet, MarcoPolo!

[jschyun]

Wow, thanks skchai. I should learn to search as well as you.

So jeibi churi is neck meat then? The dish looks familiar, but then it looks like yet another plate of beef. I'll start keeping better track from now on.

The yang, tripe, you were talking about, I think gras double refers to the regular smoothish tripe which is known as double tripe. I think that's right. A lot of times, I see honeycomb tripe, but also the smoother, firmer kind, which I'm not sure is double tripe or blanket tripe or what else. I'll look for websites, if anyone is interested. Here we also see book tripe, esp where there's Vietnamese, I think there's more, but I haven't done a comprehensive survey of tripe offerings.

[skchai]

In person, it also looks like yet another plate of beef. Chewy like chadol baegi, but maybe not as fatty.

The yang I usually see at bbq jips is usually the double kind - though if you order seollongtang or other soup containing tripe, it seems like it's usually the honeycomb type.

All these fine distinctions end up just confusing me. . .

[skchai]

Posted some pictures of chadol baegi, saeng galbi, and jumuleok in a report on Choi's Garden Restaurant in Honolulu.