Ox tongue, often known as "gyeopchang" in Korean cuisine, is a popular choice for table barbecue. When cooked on a Korean barbecue grill, ox tongue develops a unique taste that is both savory and slightly rich, with a tender yet slightly chewy texture.
The reason ox tongue is not as commonly used for barbecue in Western diets could be attributed to cultural preferences and historical culinary practices. In some Western cultures, certain cuts of meat are more commonly associated with grilling, such as steaks, burgers, and sausages. Ox tongue might be less familiar or culturally accepted as a barbecue option in some Western regions.
Ox Tongue Fillet
Country of origin: UK
Slaughterhouse license number: UK6238
Cutting plant license number: UK6238
Net weight: 100g +- 5%
Portion size: 50g
Number of portions in one package: 2
Storage: Keep refrigerated below 5°C Once opened consume within 2 days. Keep covered. Store at the bottom of the refrigerator. Do not exceed use by date. Not suitable for home freezing. For use by date see the front of pack.
Main allergens: None.
Ingredients: Ox Tongue Fillet (100%).
Pan fry ox tongue with 1 tsp oil for 15s each side. Serve with cumin dip and chili spice.