Flame-grilling, stews and marinades

From chilled tartare to fiery bulgogi, the Koreans have discovered myriad ways of preparing this hugely popular ingredient. The legacy of the barbecue handed down from the Mongolians remains the most common method of cooking, and the smoky tastes of charcoal and flame-grilling are at the heart of many dishes. While the Chinese prefer pork and the Japanese favour fish, for Koreans there really is no substitute for the richness of flavour and texture that beef offers, with one of the most succulent cuts - beef short ribs - remaining the firm national favourite.