Korea Street Food, Seoul. Grilling Wet-Aging Steaks and More Meat

Bandokkaebi World Night Market at Yeouido Park, Seoul, South Korea




Wet-aged steaks and dry-aged steaks have differing flavors and textures enhanced by the individual aging processes.

Dry-aged steak imparts a flavor that is both earthy and nutty, with a sustained piquancy, producing a steak that is both meaty and robust. When browned, the essence has been described as intense and round, with a lavish aroma. Dry-aged beef is characterized by an extraordinarily tender steak because the aging process is lengthier, making the fibers within the muscle more moist and flavorful. This same procedure gives the beef a slightly tart taste, akin to bleu cheese.

Wet-aged steaks produce a vibrant “fresh, metallic” flavor, a bonus to steak lovers who prefer their meat newly harvested. Wet-aging steak tastes better in a lean cut of beef like a flat-iron steak, where the steak is less marbled with fat. Beef cut for dry aging starts out much thicker than wet aged beef but will lose considerable mass during the aging process. In the end, they both produce an excellent tender and juicy steak.

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