Korean cuisine traditionally uses sesame oil as a natural preservative and flavor enhancer. While full oil‑aging of large cuts is a modern experimental twist, the practice echoes historic methods of preserving meat for winter months using oil‑rich seeds like sesame and perilla.

In the southern provinces, sesame‑oil aged beef is often paired with kimchi and barley rice, while in the central region it may be served with a soy‑based dipping sauce. Some regions add garlic or ginger to the oil for extra aroma.

Typically the steak is sliced thin, lightly seared, and served with a side of steamed rice, kimchi, and a drizzle of toasted sesame oil. It is often accompanied by a simple salt‑and‑pepper seasoning to let the oil‑infused flavor shine.

Oil‑aged beef is a popular centerpiece for Chuseok (Korean harvest festival) and special family gatherings, where the richness of the meat complements the festive atmosphere.

Authentic pilla oil is pressed from perilla (also called pilla) seeds harvested in Korea. If unavailable, toasted sesame oil can be used, but the flavor will be less herbaceous and more nutty.

Common errors include not fully submerging the meat, using oil that is not food‑grade, and storing the containers at temperatures above 4 °C, which can cause spoilage. Also, forgetting to rotate the containers leads to uneven flavor penetration.

Guga Foods chose 65 days to allow deep oil penetration while still preserving the meat’s natural texture. Shorter periods (e.g., 30 days) give milder flavor, whereas longer periods risk over‑softening the muscle fibers.

Yes, you can start the oil‑aging weeks in advance. Keep the sealed containers in the refrigerator at 4 °C, and once the aging is complete, store the steaks wrapped in parchment and a layer of oil for up to 3 days before searing.

The steak should have a uniform, slightly glossy surface with the oil fully absorbed, and the meat will feel softer to the touch but not mushy. The color may be a deeper amber compared to raw beef.

Insert an instant‑read meat thermometer into the thickest part: 55 °C for medium‑rare, 60 °C for medium. The exterior should be a dark brown crust while the interior remains pink and juicy.

The YouTube channel Guga Foods specializes in meat science, experimental cooking techniques, and detailed explorations of aging, smoking, and flavor‑infusion methods for beef and other proteins.

Guga Foods combines rigorous scientific testing—such as precise aging times and temperature control—with high‑energy presentation, whereas many other channels focus mainly on recipe narration without deep analysis of the underlying food chemistry.