牛肉係韓國屬於高級食材，而且佢哋亦都非常自豪佢哋嘅牛，以前唔會出口，係近呢十年八年先係香港興起。佢哋唔叫自己做和牛，但係又會擁有和牛嘅特質，而且超越和牛嘅香濃肉味，就好似２種牛種二合為一。所以定位唔會太過平，因為滿身成本都好高，要係非急凍嘅情況之下運送到香港，保存本身肉嘅風味。講完經，我哋今集示範下點樣去整一個好簡單，香濃肉味而不肥膩嘅泡菜牛肉卷。凍食到非常ＯＫ架！
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#韓牛 #1++
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