Kasinova
New member
A lot of people think that the idea of eating tongue is gross, but it is delicious and has the same taste and texture as a thin slice of steak (think about it... the tongue is a MUSCLE!!!! It's just like beef).
I like beef tongue, it's perfect for bodybuilding because it's lean, low in fat, low in sodium, low-carb, low-calorie, and real easy to make if it is pre-sliced. This is Korean BBQ style cooking, so it is preferred you use a teppan-style grill, like a George Foreman grill or something similar to that will do.
For this, you'll need:
-A grill
-Beef tongue
-Trumpet mushrooms
-Garlic
-Green onions
-Radish
-Lemon
-Sesame or perilla leaves
-Salt and pepper
-Sesame oil
For easy prep, I recommend finding a Korean market where you can buy thin, pre-sliced beef tongue. If you can't find one in your area, you should be able to get a whole beef tongue from the Mexican market for about $15. I have to warn you, it is really time-consuming to skin the outer layer, and extremely difficult to slice thin. I tried it once and the total process took me about 2 hours. If you have to go this route though, put the tongue in the freezer for about an hour and then slice it real thin, into about 5mm thick slices.
View attachment 551485
Thinly slice your trumpet mushrooms, radishes, and garlic. Set your grill to medium-medium high, and throw only the garlic and green onions on first, because it takes the longest to cook. When it's almost ready, set your grill between low to low-medium and let it cool down, then throw your mushrooms, radishes, and tongue on the grill. Do not char or heat tongue too high or for too long. For some reason beef tongue really dries out and doesn't taste that good when it is charred or seared or overcooked. Its best when served medium-well. If it's sliced thin enough it only needs to be heated on both sides for about 10 seconds. Thicker 5mm+ slices just a little bit longer.
When it's ready, throw all your veggies, garlic, and tongue onto sesame or perilla leaves. Squeeze some lemon on top and eat it like a lettuce wrap. If you're not avoiding a high-sodium diet, then in a separate sauce container, pour some sesame oil and salt and pepper together. Do not stir or blend them together. Dip your beef tongue leaf wraps in this sauce and enjoy this way too.
End product should look something like this. Keep making wrap after wrap until you are full. The end!
View attachment 551484
I like beef tongue, it's perfect for bodybuilding because it's lean, low in fat, low in sodium, low-carb, low-calorie, and real easy to make if it is pre-sliced. This is Korean BBQ style cooking, so it is preferred you use a teppan-style grill, like a George Foreman grill or something similar to that will do.
For this, you'll need:
-A grill
-Beef tongue
-Trumpet mushrooms
-Garlic
-Green onions
-Radish
-Lemon
-Sesame or perilla leaves
-Salt and pepper
-Sesame oil
For easy prep, I recommend finding a Korean market where you can buy thin, pre-sliced beef tongue. If you can't find one in your area, you should be able to get a whole beef tongue from the Mexican market for about $15. I have to warn you, it is really time-consuming to skin the outer layer, and extremely difficult to slice thin. I tried it once and the total process took me about 2 hours. If you have to go this route though, put the tongue in the freezer for about an hour and then slice it real thin, into about 5mm thick slices.
View attachment 551485
Thinly slice your trumpet mushrooms, radishes, and garlic. Set your grill to medium-medium high, and throw only the garlic and green onions on first, because it takes the longest to cook. When it's almost ready, set your grill between low to low-medium and let it cool down, then throw your mushrooms, radishes, and tongue on the grill. Do not char or heat tongue too high or for too long. For some reason beef tongue really dries out and doesn't taste that good when it is charred or seared or overcooked. Its best when served medium-well. If it's sliced thin enough it only needs to be heated on both sides for about 10 seconds. Thicker 5mm+ slices just a little bit longer.
When it's ready, throw all your veggies, garlic, and tongue onto sesame or perilla leaves. Squeeze some lemon on top and eat it like a lettuce wrap. If you're not avoiding a high-sodium diet, then in a separate sauce container, pour some sesame oil and salt and pepper together. Do not stir or blend them together. Dip your beef tongue leaf wraps in this sauce and enjoy this way too.
End product should look something like this. Keep making wrap after wrap until you are full. The end!
View attachment 551484
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