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The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.

The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast.

In British and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, more equivalent to the American short loin

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Korean cuisine originated from ancient prehistoric traditions in the Korean peninsulaevolving through a complex interaction of environmental, political, and cultural trends.

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Grains

See also: List of Korean dishes, Grain dishes.

Dolsotbap, cooked rice in a stone pot (dolsot).

Grains have been one of the most important staples to the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo.^[4] Yet another myth speaks of the three founding deities of Jeju Island who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.

 During the pre-modern era, grains such as barley and millet were the main staples and were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Korea, and it is likely millet was the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the kingdoms of Silla and Baekje in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production.

 As rice was prohibitively expensive when it first came to Korea, it is likely the grain was mixed with other grains to "stretch" the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans).^[7] White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot (무쇠솥). This method of rice cookery dates back at least to the Goryeo period, and sot have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries.

 Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok, of which there are over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions.

Legumes

Kongguksu, a cold noodle dish with a broth made from ground soy beans.

Legumes have been significant crops in Korean history and cuisine according to earliest preserved legumes found in archaeological sites in Korea.^[9][10] The excavation at Okbang site, Jinju, South Gyeongsang province indicates soybeans were cultivated as a food crop circa 1000–900 BCE.^[11] They are made into tofu (dubu), while soybean sprouts are sauteed as a vegetable (kongnamul) and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called kongguksu. A byproduct of soy milk production is okara (kongbiji), which is used to thicken stews and porridges. Soybeans may also be one of the beans in kongbap, which boil together with several types of beans and other grains. Soybeans are also the primary ingredient in the production of fermented condiments collectively referred to as jang, such as soy bean pastes, doenjang and cheonggukjang, a soy sauce called ganjang, chili pepper paste or gochujang and others.

Tangpyeongchae, a dish made with nokdumuk (a mung bean starch jelly) and vegetables

Mung beans are commonly used in Korean cuisine, where they are called nokdu (绿豆, literally "green bean"). Mung bean sprouts, called sukju namul, are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground mung beans are used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, bindaetteok (mung bean pancake) is made with ground mung beans and fresh mung bean sprouts. Starch extracted from ground mung beans is used to make transparent cellophane noodles (dangmyeon). The noodles are the main ingredients for japchae (a salad-like dish), and sundae (a blood sausage) or a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as nokdumuk and hwangpomuk. The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweeds or other seasonings such as tangpyeongchae. Cultivation of azuki beans dates back to ancient times according to an excavation from Odong-ri, Hoeryong, North Hamgyong province, which is assumed to be that of Mumun period (approximately 1500-300 BCE). Azuki beans are generally eaten as patbap, which is a bowl of rice mixed with the beans, or as a filling and covering for tteok (rice cake) and breads. A porridge made with azuki beans, called patjuk, is commonly eaten during the winter season. On Dongjinal, a Korean traditional holiday which falls on December 22, Korean people eat Donji patjuk, which contains saealsim (새알심), a ball made from glutinous rice flour. In old Korean tradition, patjuk is believed to have the power to drive evil spirits away.

Condiments and seasoning

Condiments are divided into fermented and nonfermented variants. Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion).

Meat and fish

In antiquity, most meat in Korea was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.

Beef

See also: List of Korean dishes, Meat.

Hanwu galbi

Beef is the most prized of all meats, with the cattle holding an important cultural role in the Korean home. The cattle were valuable draught animals and were regarded more as servants than for consumption. There were also seen as an equal to human servants, or in some cases, members of family. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were more likely consumed on a more regular basis, due to this issue. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef.

 Only in the latter part of the 20th century has beef become regular table fare. Beef is prepared in numerous ways today, including roasting, grilling (gui) or boiling in soups. Beef can also be dried into jerky, as with seafood, called respectively yukpo and eopo.

Chicken

Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called samgyetang. The feet of the chicken, called dakbal (닭발), are often roasted and covered with hot and spicy gochujang-based sauce and served as an anju, or side dish, to accompany alcoholic beverages, especially soju.

Pork

See also: List of Korean dishes, Meat.

Samgyeopsal

Pork has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.

A number of foods have been avoided while eating pork, including Chinese bellflower (doraji, 도라지) and lotus root (yeonn ppuri, 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidneys, etc. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking.