Why do we need salmon’s heads? That would be the question I get. It looks or sounds bizarre that I had those. But actually they are very nice and cheaper. You can see them easily when you go to a conventional market. They are quite trendy now in Korea.
The brown meat is Tteokgalbi, a mixture of both minced beef and pork. It is super tasty. The reason why both of them are used is to make a perfect combination; only with beef is not juicy enough and with pork alone is quite too greasy. This traditional food is originated from Jeollanamdo.
The dark brown sauce is minced beef with red chili pepper paste, often called 고추장 불고기 in Korean, which means chili pepper paste bulgogi.
The brown one is ssamjang, the thick sauce eaten with lettuce especially with samgyeopsal.
sOMETIMES i WONDER ‘wiLL i GET SICK IF i LIVE IN WESTERN COUNTRIES AWAY FROM ALL THESE HEALTHY kOREAN FOODS?’
Of course I need kimchi because I am Kimchiman!