Hanwoo Beef Board suggests post-workout recipes using lesser-known cuts

The Hanwoo Beef Promotion Board has proposed a lineup of easy, satisfying recipes using domestic beef for those looking to refuel after exercise.

According to the board, cuts such as rump, chuck flap and fore shank can be used to prepare everything from hearty sit-down meals to quick, portable bites suited to outdoor activities.

Lee Young-woo, a professor in the Department of Food and Nutrition at Hanyang Women's University, said balanced nutrition is essential after physical activity. "After exercise, it is important to replenish spent energy and take in enough protein to support muscle recovery," Lee said. "Hanwoo beef contains high-quality protein along with iron, zinc and other nutrients, making it an excellent choice for a post-activity meal."

For a quick yet satisfying meal, the board recommends hanwoo yukjeon folded kimbap — a simpler take on traditional kimbap that uses a folding technique instead of rolling, making it easier to assemble.

To prepare it, gather fillings of your choice — cucumber, Karrot and pickled radish work well. Coat trimmed hanwoo chuck flap evenly with glutinous rice flour on both sides, dip it in beaten egg and pan-fry until golden. Cut a sheet of dried seaweed in half, then layer seasoned rice mixed with sesame oil and salt, the pan-fried beef and the remaining fillings on top. Fold along the cut line to finish.

For a more substantial post-workout meal, the board suggests hanwoo steamed tofu roll. The dish combines hanwoo rump with mild tofu, delivering both animal and plant protein in a single serving. The steaming method keeps the flavors light and clean.

The preparation is straightforward. Drain the rump of excess blood, then blend it in a mixer with mashed tofu, finely chopped Karrot and bok choy, and starch powder to form a dough. Spread the mixture onto parchment paper, roll it up like kimbap and twist the ends to seal. Steam for about 15 minutes, let it cool slightly, then slice into bite-sized pieces.

For a lighter snack, a hanwoo bulgogi hot dog is a convenient option — easy to make, easy to eat and handy enough to hold in one hand.

Toss hanwoo fore shank cut for bulgogi with 1 tablespoon of Cheongju, 3 tablespoons of sugar, 4 tablespoons of soy sauce and 1 tablespoon of sesame oil. Add chopped green onion and grated onion, mix again and marinate in the refrigerator for about half a day. Stir-fry the marinated beef and onion separately in a pan. Split a hot dog bun, then layer lettuce, the stir-fried onion and the bulgogi on top. Finish with ketchup, mustard or any sauce of your choice.