PROLOGUE
The seasoning that makes meat dishes taste the best
Cooking Utensils and Fire Usage

PART 1
Meat dishes taught by the butcher's restaurant owner
beef

The butcher shop owner explains the cuts and characteristics of the beef used in this book.
Sirloin steak
A la carte sauce to go with steak
Homemade grilled meat sauce
Wasabi soy sauce
Oroshiponzu sauce
Chaliapin sauce
balsamic sauce
imported beef steak
Garlic Fried Rice with Steak
Roast Beef Rice Bowl
Beef stew
Sukiyaki
Beef rice bowl
Beef Pepper Rice
Beef Tenderloin Cutlet Sandwich

PART 2
Meat dishes taught by the butcher's restaurant owner
pork

The butcher shop owner explains the cuts and characteristics of pork used in this book.
Break down pork loin into pieces
Premium pork steak
Pork Ginger Roast
Braised pork
Basic Pork Sauté (Worcestershire Soy Sauce)
Honey Mustard Pork
Pork miso pickled in soybean paste
Thick pork cutlet
Steamed Char Siu
Braised pork
Pork Miso Soup
Braised Pork and Vegetables
Devil's Luroufan
Samgyeopsal stew
Pork Kimchi Fried Rice
Cheese-covered Kimchi Fried Rice on an Iron Plate
Pork Vegetable Roll

PART 3
Meat dishes taught by the butcher's restaurant owner
chicken

The butcher shop owner explains the cuts and characteristics of the chicken used in this book.
Basic Chicken Saute (Tomato Sauce)
Teriyaki Chicken
Herb Chicken
Young-gye Karaage
Lemon-flavored chicken salad
Non-fried seasoned chicken
Spicy Chicken Wing Karaage
Real Lemon Chicken Curry
Chicken rice bowl
Chicken Salad
Musu Pot-au-Feu
Rich Chicken Stew
Whole Roast Chicken

PART 4
Meat dishes taught by the butcher's restaurant owner
minced meat

The characteristics of the minced meat, offal, and other cuts used in this book, as explained by the owner of a butcher shop.
Braised Hamburger Steak
Meat-filled bell peppers
Simple Taco Rice
Bomb Mince Cutlets
Gunmandu
Mapo tofu
Roll cabbage
Gapao Rice
Rich carbonara

PART 5
Meat dishes taught by the butcher's restaurant owner
A la carte dishes & side dishes

Braised beef tendon
Braised offal
Pork braised in soy sauce
Chicken liver braised in red wine
Chicken and Shrimp Ajillo
Japanese Potato Salad
Macaroni salad
Sweet Potato and Sausage Salad
Carrot Lafe
Chop salad
Knock Cucumber
Eggplant braised in soy sauce

There's no need to insist on expensive meat!
With just a little idea
The meat turns out amazingly delicious!

You've probably had times when you didn't know what kind of meat to buy when cooking, or you've given up on making it at home because you thought it would be difficult.
The author, the fourth-generation owner of a butcher shop that has been in business for 80 years, has revealed his secret recipe to these customers without reservation.


In fact, the optimal cut and thickness of meat for tender and delicious cooking varies depending on the cooking method, such as grilling, stewing, steaming, or frying.
Therefore, it is important to know the cuts and characteristics of meat such as beef, pork, chicken, and minced meat.
Even if you spend a lot of money on expensive, tender meat, if you cook it too hard because you don't control the heat properly, you'll only be wasting the meat.
The author says there is no need to buy expensive meat.
All it takes is a few ideas to make meat amazingly delicious.

The author publishes most of his recipes on YouTube.
You will understand better if you open this book and look at it together.
As the owner of a butcher shop, I want to go beyond simply selling meat and offer my customers the most delicious meat dishes. That's why I've revealed my secret recipes and included my own unique cooking methods in this book.
Let's share the joy of cooking and the joy of seeing people enjoy the food we've made through this book!