Passion For Hanwoo

Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.

- AMY VAN

South Korea may have Cha Eun Woo and BTS, but even these K-drama and pop idols would admit there’s an even bigger star than them, at least when it comes to food.

Say “annyeong” to hanwoo, the prized Korean beef which is fast gaining popularity among global meat-eaters looking for a tasty alternative to the now almost ubiquitous wagyu. Thanks to the wide appeal of K-drama – where TV characters always promise each other hanwoo as a celebratory treat – and tourism, this rarely exported beef has become one of the main draws for food-loving travellers to Seoul.

But while Korean BBQs are a dime a dozen in the city, not all of them serve hanwoo because of its high cost. Anyone who thinks they’re tucking into a bargain may realise too late that they’re being served cheaper imported Australian or New Zealand beef.

Hanwoo versus wagyu

Why is hanwoo so expensive in the first place? Mainly for the quality, which puts it in the same league as wagyu, and also demand, which far outstrips supply. Unlike Japan, there is less land in South Korea available for rearing indigenous cattle, which are also smaller than their famous counterparts. The fact that most of the local supply of meat is consumed by Koreans means there is less to export overseas. Currently, only Hong Kong, Macau, Cambodia and Malaysia are able to get hold of limited quantities. Singapore, on the other hand, has yet to allow imports due to strict regulations.