Stories from the Flame
Welcome to the official blog of Shinhwa Korean Steakhouse, where we go beyond the grill to share the heart of what we do. Whether you're curious about the origins of your favorite dishes or want behind-the-scenes insights into how we source our ingredients, our blog is where Shinhwa’s passion for food, people, and culture comes to life.
Cuts of beef Explained- WHAT and HOW to choose among various cuts of steak
Any cut of steak tells a story of flavor, shape, marbling, texture that goes beyond its name. These aspects become easily...
Read MoreHow to Cut Pork Fillet Steaks from the Loin
This article is about teaching you to be a steak tailor as well. Tailoring the meat is not an easy thing to...
Read MoreHow to slice steak and why cutting any meat against the grain
You might have thought that slicing the beef cuts is a piece of cake for any of us. Surely could be...
Read MoreWhat one should know about sous vide steak at the most basic level
It’s curious and at the same time interesting to observe the way the food world becomes with each drop of time...
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Bone Marrow Food: Nutrition Facts, Benefits, and Chef Secrets Revealed
Five years ago, when I first suggested serving roasted bone marrow at a high-end restaurant consultation, the head chef looked at...
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The Meat Master’s Guide to Selecting the Best Beef for Roasting
Standing in my family’s butcher shop at 5 AM, coffee in hand, I watch the delivery truck pull up with this...
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What Makes Tri-Tip So Special? A Look at the Flavorful Beef Cut
The butcher’s knife paused mid-air as I watched a customer walk away empty-handed, muttering about “never finding tri-tip anywhere.” That was...
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What Is the Red Juice in Steak? The Truth from 8 Years Behind the Grill
Last week, I watched a customer at a high-end steakhouse send back a $120 dry-aged ribeye because it was “bleeding all...
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Picanha Steak Cut: The Complete Butcher’s Guide
The Day I Discovered What Americans Were Missing Picture this: I’m standing in a São Paulo meat market in 2016, watching...
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Steak Temperature Charts : Temperature, Timing, and Technique
I still remember the night I ruined a $200 wagyu ribeye. Not because I dropped it or forgot about it on...
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