Tenderloin: The Prized Beef Cut of Korean Cuisine

When it comes to beef cuts, the tenderloin is undoubtedly the most popular among Koreans. This premium cut, located under the sirloin, accounts for only 2-3% of a whole cow. Despite its small size, the tenderloin is highly sought after for its exceptional softness, tenderness, and lean texture.

Compared to the robust flavor of the sirloin, the tenderloin boasts a milder taste that allows the natural essence of the meat to shine. To truly savor the delicate flavors, Koreans often opt for a light cooking method, such as a quick sear, and enjoy the tenderloin with a sprinkle of salt.

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