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"Natural pudding" is rich in nutrients.
Almost every casual beef restaurant in Korea now has a dish called 암소 간 – "gan" – on the menu. It's raw beef liver, sliced into pieces, which Koreans jokingly call "blood pudding." When served, the liver looks like a plate of dark red, moist, and fresh jelly; even though it's sliced, it's still slippery and difficult to pick up with chopsticks.
Raw beef liver, also known as "chi liver," when served on a plate, looks like a deep red ruby gem, which Koreans call "natural pudding." The sensation of enjoying raw beef liver is an unforgettable experience. Soft and melting in the mouth, the characteristic sweet taste of blood blends with a hint of richness, creating a unique flavor rarely found in other dishes. With such a bizarre way of eating, this raw beef liver dish has earned a place on the list of "creepy" delicacies in Korea.
The liver dish, once served, looked like a plate of dark red, moist, and fresh jelly.
The deep red, moist liver is cut into jelly-like squares. Just add a bowl of dipping sauce and sprinkle with sesame seeds, and you're ready to enjoy it. Koreans say the chewy, slightly sticky texture of raw beef liver is like a type of jelly. When you bite into it, the liquid oozes out in your mouth and slides down your throat, creating a uniquely refreshing sensation.
Koreans are particularly interested in this unusual dish.
Despite its appearance, raw beef liver is highly nutritious, especially rich in iron and vitamin A, and is very good for health if properly prepared. It's not just a dish; it's also a way for Koreans to show respect for their natural food sources.
However, some people are still apprehensive and believe the dish still has a strong, metallic taste of blood. After swallowing, the taste of blood lingers in the mouth, which can be very unpleasant for those who are not used to it.
They say the thick, gooey consistency of raw beef liver is very similar to pudding.
In fact, in countries like South Korea and Japan, raw liver, or dishes like sushi and sashimi, are considered signature dishes in their culinary culture and are famous worldwide. In Japan, raw liver, called Reba sashi, was once sold in many izakaya (Japanese pubs) and barbecue restaurants. However, in April 2011, when a food poisoning incident occurred at a yakiniku (Japanese barbecue) restaurant in Toyoma Prefecture, resulting in 5 deaths and 181 injuries, the sale of raw liver was banned.
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Alongside the deep red, velvety smooth beef liver, the tripe offers a completely different texture. The ivory-white, crunchy, cartilage-like strands of tripe create an interesting contrast in both color and texture. When dipped in fragrant sesame oil, the tripe becomes even richer and more flavorful, blending perfectly with the sweet and delicate taste of the beef liver to create a unique and unforgettable symphony of flavors.
At first glance, many Koreans compare it to a white or grayish rag that doesn't look clean at all, but when you eat it, it feels very fresh and clean.
The sensation of enjoying this pairing is indescribable. The beef liver melts in your mouth, leaving a sweet and delicate aftertaste, while the tripe stimulates the taste buds with its crisp, chewy texture. This perfect combination creates an incredibly delightful culinary experience that will be remembered forever.
While enjoying raw beef liver and tripe might be daunting for some, for Koreans, it's a deeply meaningful culinary experience. It's not just food; it's a part of their culture, reflecting a profound connection between humans and nature.
Eating raw food is considered a part of Korean culture.
While many cultures have different views on eating raw meat, Koreans see it as a way to fully enjoy the freshest flavors of the ingredients. Koreans believe that eating raw meat not only provides a novel taste experience but also helps the body absorb maximum nutrients, especially the benefits of protein and minerals. Therefore, these dishes are often found in upscale restaurants or famous traditional markets.
