Jumulleok (주물럭)

Jumulleok is a traditional meat dish originating from South Korea. The term refers to any cut of beef, most commonly short steak or boneless chuck rib, that’s massaged with sesame oil and garlic, and then lightly seasoned with salt and black pepper.

It’s a simply prepared dish that highlights the natural flavors of the meat, enhanced by the sesame oil and garlic rub, and the meat can be either grilled or fried.  

There are also versions made with pork (called dwaeji jumulleok) and duck (known as ori-jumulleok)

What is Jumulleok?

Typically, jumulleok is thinly sliced beef short ribs or pork shoulder grilled over high heat. The slices are about 1/8 to 1/4 thick, which makes them thinner than American style steaks, but thicker than most Korean grill meats.

Another difference is Jumulleok seasoning is rubbed into the meat shortly before cooking rather than marinated with soy sauce like other meat preparations.

History of Jumulleok

The practice of massaging the meat with sesame oil and garlic before grilling or frying has been a culinary tradition in Korea for generations. While the exact historical origin is not pinpointed, it has been enjoyed by Koreans for a long time.

Jumulleok Ingredients and Preparation

Korea's distinctive take on grilled short steak, jumulleok, is a flavorful dish that's simple to prepare yet rich in taste. Before you fire up the grill, you'll need to gather some key ingredients: beef short steak cut into thin slices, fresh cloves of garlic, toasted sesame oil, and salt & pepper.

The preparation begins with rinsing the short steak and patting it dry. This ensures that the garlic and sesame oil adheres well to the meat's surface. Firmly rub sesame oil into the meat. Push or lightly pound the fine minced garlic into both sides of the meat, and the jumulleok is primed for grilling.

How to Cook Jumulleok

Cooking jumulleok requires a grill or a heavy frying pan set over medium-high heat. When the surface sizzles upon contact with water droplets, it's ready for the meat. Lay the seasoned short steak pieces onto the hot grill or pan without crowding them.

Let the beef cook undisturbed for a few minutes until the underside retains a dark golden-brown sear, then flip them over to achieve the same richly grilled texture on the other side. The high heat cooks the steak rapidly, locking in the juices and imbuing the meat with a lovely char grilled flavor distinctive to jumulleok.

The cooking time varies depending on the thickness of the steak and your preference for doneness. Typically, 2-3 minutes per side should suffice for medium-rare, adjusting accordingly for a more or less cooked steak. Once the jumulleok reaches your desired level of doneness, transfer it to a plate and let it rest for a moment. This brief pause allows the juices to redistribute, ensuring each bite is succulent.

Serving and Pairing Jumulleok

Serving jumulleok is an invitation to enjoy a feast of flavors and textures. Present the grilled short steak on a warm platter, garnished with a sprinkle of toasted sesame seeds and additional sliced scallions for a fresh, crunchy contrast. Accompany the steak with a side of steamed white rice, which provides a neutral base to soak up the rich, meaty juices. For a balanced meal, include traditional Korean banchan like kimchi, pickled radish, and seasoned spinach salad to contrast the umami notes of the beef.

Pairing jumulleok can be an adventure in taste, as the dish melds harmoniously with an array of beverages. Savor it with a glass of Korean Bokbunjaju, Matchsoon, or opt for a cold lager or light ale that cuts through the meat's richness without overwhelming its taste.

A sip of soju, Korea's popular distilled spirit, can also elevate the overall dining experience, complementing the savory steak with its crisp finish.

Share this delicious meal with friends and family, as jumulleok is not just food, but a celebration of Korean culinary tradition.

Where to Find Jumulleok

Jumulleok, sometimes labled as "short steak" on menus is popular and can be found in various establishments that specialize in Korean cuisine. Korean BBQ restaurants, traditional Korean eateries, and street food vendors often feature this dish on their menus.

For preparing Jumulleok at home, many meat counters and markets will offer thin sliced steak (boneless rib steak, chuck steak, or similar cut). Mexican carnicerias are an excellant source for many thin meat cuts, both beef and pork.

It's also commonly available at food markets and festivals, offering visitors an opportunity to indulge in its savory goodness. Whether you're in Korea or at a Korean restaurant abroad, this is a must-try for food enthusiasts looking to explore the rich and diverse Korean culinary landscape. 

Embracing the Flavors of Jumulleok

 Embracing the flavors of Jumulleok is an experience that every food enthusiast and home cook should relish.

The tender, succulent short steak, combined with it's unique seasoning, offers a delightful burst of flavors with each bite.

Whether you prepare it at home or indulge in it at a Korean restaurant, the rich and authentic taste of Jumulleok is sure to leave a lasting impression. 

So, explore the world of Korean cuisine, savor the flavors of Jumulleok, and let your taste buds revel in this culinary masterpiece.