Beefing it up

Rare and Premium Beef

MiGyeongSan Hanwoo is a rare variety of Korean premium beef. The meat is said to be produced by young Hanwoo heifers who have never calved and are fed a controlled diet.

This, in turn, results in exceptionally tender meat with a finer grain and more delicate texture compared with beef from older cows or steers. Its tenderness and marbling reigns superior too, having a rich marbling of intramuscular fat that adds juiciness and a luxurious, buttery flavour.

As such, its meat is prized by connoisseurs in South Korea. So much so it is known as a national “cultural asset”, representing the finest of South Korea’s culinary culture.

It boasts the highest grade on the country’s beef grading system, having a Grade 1++ certification for its marbling from the South Korean government.

Historic Malaysian Milestone

For the first time, the MiGyeongSan Hanwoo beef has been introduced outside of South Korea.

With the help of marketing agency Plan New founder Olivia Lee-Lepinoy, Malaysia is the first country to receive the exclusive halal version of MiGyeongSan Hanwoo beef.

Lee, who was formerly a trained chef, was inspired to carry out the introduction out of her sheer passion for the delicacy. Though she initially had drawbacks, she was confident that Malaysians would share her adoration upon the right introduction.

“I opened my company in Malaysia, January 2023. But during the initial stages, I heard many saying the Hanwoo beef would not work in Malaysia, (maybe) because they were not exposed to the right grade of meat.

“So, I focused on bringing the best quality, showcasing the quality and richness of the Hanwoo beef to Malaysians,” said the culinary expert who has worked with Michelin-starred restaurants.

Korean Beef with Local Flavours

Similarly to Lee, Yoon is confident that Malaysians would take delight in the Hanwoo beef, considering the similarities of recipes between Malaysia and South Korea.

“I have eaten a lot of Malaysian food and it is similar to Korean food. Both of them have a lot of similarities in recipe with each other such as sambal and gochujang.

“So, I thought if I introduced the Korean beef here, Malaysians would like it. They will be able to make their own recipe with the beef.”

When asked what dishes would blend well, he noted rendang as the ideal candidate to pair with the Hanwoo beef.

“Based on my experience, rendang would go well with the beef. Its taste would complement the richness of the Hanwoo beef.”

To indulge in the richness, one would be required to grill the meat. Yoon believes equipment such as the non-smoke grill will do the trick. Not only will it prevent the smoke from creating a hassle, it will also draw the flavours out.

Maintaining Standards

Now that it is being made more accessible, one would wonder if its increased exposure could affect the quality in the long run. After years of being a rare delicacy, will its standard remain as it is?