For those new to the term “MiGyeongSan Hanwoo”, this premium beef originates from South Korea and is rarely seen outside its home country. Traditionally, Hanwoo was a working animal, but it became a valuable source of meat as South Korea’s economy expanded in the 1960s. However, the MiGyeongSan Hanwoo remained a cut above, reserved for fine cuisine connoisseurs within South Korea.
To showcase this exceptional beef with culinary flair, Lee-Lepinoy organised the masterclass, inviting Chef Yoon Wonsuk of Seoul’s acclaimed Byeokje Galbi, a Michelin-recognised Korean barbecue specialist featured on the World’s 50 Best Restaurants list, to lead the session.
At the masterclass, attendees (including FirstClasse) learned about the special cuts, preparation, and cooking methods of MiGyeongSan Hanwoo. The event concluded with a delicious lunch at Bar.Kar restaurant, where we sampled the beef’s rich, tender, and flavourful qualities. Based on our experience, here are five things we learned about this rare beef:
MiGyeongSan Hanwoo beef is incredibly tender
The first thing you’ll notice about the beef is the silky texture as it melts under the slightest pressure. This tenderness comes from the fine streaks of fat throughout the meat, called marbling. The marbling in MiGyeongSan Hanwoo is graded on a scale, with Grade 1++ representing the highest level. With a marbling content of Grade 1++ and fat distribution of 7 to 9, the meat has a rich, buttery flavour with umami notes.
The beef is exclusively sourced from selected heifers
Reflecting a deep respect for quality and tradition, MiGyeongSan beef is sourced exclusively from young heifers. This practice, passed down through generations, guarantees exceptional tenderness and a melt-in-your-mouth experience. “The selection process also prioritises heifers from a specific bloodline known for producing high-quality beef, unlike cows used for dairy, where the demands of milk production result in tougher meat with a coarser texture,” says Lee-Leepinoy.
It is best grilled for flavour
According to Chef Yoon, grilling is the best way to draw out the natural flavours of MiGyeongSan Hanwoo beef. “Korean cuisine often uses high heat cooking methods like stews, soups, and stir-fries, and grilling is no exception. The intense heat sears the meat, locking in its juices and creating a delicious crust,” he explains. “Beef, in particular, develops a richer flavour when cooked quickly this way, compared to other meats like chicken and pork.”
First-timers should try the sirloin
This cut is known for its tender texture and juicy bite, offering a premium beef experience in Korean cuisine. It’s a classic choice for Korean BBQ, typically served thinly sliced or as steaks with minimal seasoning to highlight its natural flavour. “The sirloin is soft and fatty, making it a delicious and approachable option for those new to Hanwoo,” says Chef Yoon.
Complement your MiGyeongSan Hanwoo beef with pickles
Pickles offer a counterpoint to the rich flavours of grilled vegetables like mushrooms, asparagus, and onions. “Specifically, the sweetness and acidity of the Cherry Tomato Plum Extract Pickle cut through the richness of the beef, while the crunchy, spicy Korean Altari Radish Pickle adds a refreshing contrast,” explains Chef Yoon.
This masterclass is just the beginning of Lee-Lepinoy’s mission to bring MiGyeongSan Hanwoo to the world. But that’s not all – she also hinted that the next round of experiences will feature a collaboration with a very famous and influential figure in the culinary world. In the meantime, those interested to try MiGyeongSan Hanwoo beef at home may purchase it at Culina, Four Seasons Shoppes, Kuala Lumpur.
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