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| Korean beef loin cuts can be seen in this promotional image with the phrase "100 flavors from a single hanwoo" / Courtesy of Rural Development Administration |
By Ko Dong-hwan
Korean beef, known as "hanwoo," is one of the most popular meat products among Koreans, has started gaining popularity outside the country as well. After Hong Kong started importing it years ago, the governments of Malaysia and Cambodia have become the latest importers to enjoy Korean beef's unique flavor.
With its popularity overseas increasing, hanwoo is anticipated to compete well against Japan's "wagyu" and Europe's Angus beef.
The taste of hanwoo has already been lauded by the local Korean public, especially considering its more-than-affordable price. The country's Rural Development Administration (RDA) says there are scientific reasons behind such a nationwide craving for it. One of them is due to its high fat content, referred to as marbling, which tastes superb.
"Highest quality hanwoo with a 1++ grade has marbling of up 22 to 24 percent, making it juicy and more savory," an RDA official told The Korea Times.
Another selling point of hanwoo is its high concentration of oleic acid, a type of monounsaturated fat that, along with polyunsaturated fat, is known as healthy fat. The higher the content of oleic acid is, the lower the melting point of the fat ― enriching the flavor better when cooked. The RDA said this is where hanwoo can distinguish itself from its rivals.
"Oleic acid reduces low-density lipoprotein or bad cholesterol while increasing high-density lipoprotein or good cholesterol, which is good for cardiac health," said the official. "1++ grade hanwoo's oleic acid content is about 52-54 percent. Hanwoo also contains a high concentration of iron and arachidonic acid, which has been proven to be effective in preventing Alzheimer's disease."
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| The Rural Development Administration has made specification guides for Korean hanwoo beef for the Malaysia, Vietnam, China and Hong Kong markets. Courtesy of Rural Development Administration |
The Korean government started managing hanwoo systemically in 1992, grading it and monitoring its distribution. The beef product is grouped into five quality grades depending on the concentration of marbling, color, firmness and maturity. Each beast also has a 12-digit identification number so that the government can track it throughout the local distribution network. The authority also controls the product's quality by mandating that it pass the country's Hazard Analysis and Critical Control Point certification system before reaching consumers.
To spur hanwoo exports, the RDA made a special guidebook in 2022 that introduced the beef product and its export standards in English, Mandarin, Cantonese, Malaysian and Vietnamese. The authority, jointly with the Korea Industrial Development Institute, selected Hong Kong, China, Vietnam and Malaysia as top international markets for hanwoo in 2022 and started creating export strategies as a consequence.
According to a recent survey conducted by the RDA in the big four markets, local foreigners liked hanwoo mostly because it "had a rich flavor" and "juicy texture."
"People in China, Hong Kong and Vietnam recognized the good marbling of hanwoo, whereas the majority of Malaysians mentioned its pleasant chewiness," said the official.
After exported hanwoo was first shipped to Hong Kong in 2015, the Department of Islamic Development Malaysia approved a dedicated halal slaughterhouse in Korea last March ahead of signing a deal last May to import the Korean beef. The Korean ministry of agriculture, food and rural affairs said late last month that they also inked a deal with the Cambodian government for hanwoo trade.
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