Korean Hanwoo beef rises in Malaysian gourmet scene

[MALAYSIA] In recent years, the global culinary landscape has been increasingly influenced by Korean culture, from K-pop to K-dramas and K-food. While Korean fried chicken and kimchi have become household names, a new player is emerging in the Malaysian food scene: Korean Hanwoo beef. This premium meat is rapidly gaining attention among bovine purists, elite carnivores, and gastronomes across the region.

The Rich History of Hanwoo Beef

Hanwoo, pronounced "ha-nu," is a breed of cattle indigenous to Korea with a history dating back thousands of years. These small-sized cattle have been an integral part of Korean culture since ancient times, holding a revered position in society.

During the Three Han States period (57BC to 668AD), cows were considered equal to humans in Korean society. However, the Japanese colonization of Korea (1905-1945) led to a systematic removal of Korean cattle, with approximately 40,000 to 60,000 cattle taken annually to supplement Japan's farming industry.

Since then, the Korean government has made significant efforts to improve and boost cattle production in the country, particularly focusing on Hanwoo. These efforts have paid off, with the average weight of Hanwoo cattle increasing from 358 kilos in 1974 to an impressive 694 kilos in 2019.

Characteristics of Hanwoo Beef

Hanwoo beef is renowned for its exceptional quality, primarily due to the controlled environments in which the cattle are raised. The best Hanwoo is believed to come from Hoengseong in Gang-won do Province, South Korea, where farmers use unconventional methods such as mixing pine leaf enzyme in the feed and keeping radios on in cattle pens.

Each Hanwoo cow has a unique, traceable ID detected through the Beef Traceability System, ensuring total transparency. The cows are raised using proven breeding bulls and feeding plans tailored to each growth stage.

South Korea has its own beef grading system that assesses meat based on marbling, meat color, fat color, texture, and maturity. The highest grade, 1++, typically has a marbling of 22% to 24%, giving it a juicier taste. Hanwoo beef is also rich in oleic acid, a type of monounsaturated fat known as a 'healthy fat'.

Hanwoo vs. Wagyu: A New Contender in the Premium Beef Market

Hanwoo beef is often compared to Japanese Wagyu, another premium beef known for its intense marbling. However, Hanwoo offers a unique flavor profile that sets it apart. As Olivia Lee, a South Korean entrepreneur promoting Hanwoo in Malaysia, explains:

"I want to bring more Hanwoo beef to Malaysia and make sure people know about it. That's why I want to do more awareness programmes here. Because it is time that Hanwoo gets its moment in the spotlight. Malaysians love Korean culture and so when they think of beef, I want them to think of Hanwoo, because many people know about wagyu, so why not Hanwoo?"

Hanwoo beef has a more distinct beefy flavor and a texture that is supine and silken, yet yields a more significant chew and bite. It is also less fatty (about 40% fat) than Wagyu (whose fat percentage can be up to 70%), making for a more long-lasting eating experience with no cloying after-effects.

The Growing Appetite for Hanwoo in Malaysia

In 2023, Malaysia joined the small, exclusive group of countries to which halal Hanwoo beef can be exported. This follows the establishment of the first halal-certified slaughterhouse in South Korea in Hongcheon, Gangwon Province.

The introduction of Hanwoo to Malaysia marks a significant milestone in the globalization of Korean cuisine. As Jun Lee, a chef from the two Michelin-starred Soigne restaurant in Korea, notes:

"I've travelled all over Asia for the past two years and Malaysia is the last stop for my Asia tour. And every single time I go to another Asian country, I see that people are just using imported products and the local produce is maybe 50% to 60%. But in Korea, we are very keen about Korean products. Nowadays, it's pretty easy to import some agriculture, but still, Korean people feel a little bit weird whenever they use imported stuff, especially beef."

The Future of Hanwoo in Malaysia

The introduction of Hanwoo beef to Malaysia is just the beginning. Olivia Lee has extensive plans to bring more Hanwoo beef to restaurants and retailers in the country. She explains:

"At the moment, Korean Hanwoo is about 20% cheaper than Japanese wagyu in Malaysia. So I want to bring in more choices of Hanwoo - there is top-quality Hanwoo and middle-market Hanwoo, so I want to bring in different grades for locals to try, because this is the time for Korean Hanwoo to shine."

The Unique Appeal of Hanwoo

What makes Hanwoo beef so special? Several factors contribute to its growing popularity:

Exceptional Quality: Hanwoo cattle are raised in controlled environments, resulting in beef of consistently high quality.

Unique Flavor Profile: Hanwoo beef offers a distinct beefy flavor with a texture that is both tender and satisfying.

Health Benefits: With a lower fat content than Wagyu and higher levels of oleic acid, Hanwoo beef is considered a healthier option among premium beef varieties.

Cultural Significance: Hanwoo beef is deeply rooted in Korean culture, adding an element of authenticity to the dining experience.

Versatility: In Korea, Hanwoo can be butchered to yield up to 120 different cuts, offering a wide range of culinary possibilities.

The Impact on Malaysian Culinary Scene

The introduction of Hanwoo beef to Malaysia is likely to have a significant impact on the local culinary scene. As more Malaysians become familiar with this premium beef, we can expect to see:

New Restaurant Concepts: Specialized Korean barbecue restaurants focusing on Hanwoo beef may emerge.

Fusion Cuisine: Malaysian chefs might incorporate Hanwoo beef into local dishes, creating unique fusion cuisines.

Increased Competition: The presence of Hanwoo beef may challenge the dominance of other premium beef varieties in the market.

Elevated Dining Experiences: High-end restaurants may start offering Hanwoo beef as a luxury option, elevating the overall dining experience.

The introduction of Korean Hanwoo beef to Malaysia marks an exciting development in the country's culinary landscape. With its rich history, exceptional quality, and unique flavor profile, Hanwoo beef is poised to make a significant impact on the Malaysian food scene.

As more Malaysians discover the delights of this premium beef, we can expect to see a growing appreciation for Korean cuisine beyond the familiar staples of fried chicken and kimchi. The future looks bright for Hanwoo beef in Malaysia, and food enthusiasts across the country have much to look forward to as this culinary trend continues to evolve.

Whether you're a seasoned beef connoisseur or simply curious about new culinary experiences, Korean Hanwoo beef offers a unique opportunity to explore the depths of flavor and quality that premium beef can offer. As it becomes more widely available in Malaysia, now is the perfect time to discover why Hanwoo is gaining so much attention in the world of gourmet cuisine.