스지 부위를 영어로 뭐라고 하나요?

소고기 스지 부위의 영어 명칭

한국에서 흔히 쓰이는 “스지”라는 단어는 소고기의 힘줄을 가리키며, 영어로는 “tendon”이라고 표현됩니다.

Tendons are tough, fibrous cords of collagen that connect muscles to bones. They are composed primarily of protein and play a crucial role in the body’s movement and support.

In Korean cuisine, suji is a highly valued ingredient, prized for its unique texture and flavor. It is typically used in long-cooked dishes such as stews, braises, and soups, where it develops a tender and chewy consistency.

The process of cooking suji involves simmering it slowly for an extended period, which breaks down the tough collagen fibers and allows the meat to become succulent and flavorful. The resulting dish has a distinctive springy texture that is highly desirable in many Korean dishes.

Some common Korean dishes that feature suji include:

• Seolleongtang (Ox Bone Soup): A traditional Korean soup made with ox bones, suji, and vegetables.
• Gamjatang (Pork Back Bone Soup): A spicy and flavorful soup made with pork back bones, suji, and vegetables.
• Yukgaejang (Spicy Beef Soup): A fiery stew made with beef, suji, and vegetables.
• Sundubu Jjigae (Soft Tofu Stew): A savory stew made with soft tofu, suji, and vegetables.

In addition to its culinary value, suji is also a nutritious food source. It is high in protein, which is essential for building and repairing tissues. It also contains some vitamins and minerals, including iron, zinc, and magnesium.

Overall, suji is a versatile and flavorful ingredient that enhances the texture and taste of many Korean dishes. Its unique properties make it a highly sought-after ingredient in Korean cuisine.

#소고기 #스지 #힘줄