Editing Korean cuisine (section)

====Beef====
[[File:Korean barbeque-Yangnyeom galbi-01.jpg|thumb|Marinated [[galbi]] before grilling]]
[[Beef]] is the most prized of all, with cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (''[[Gui (food)|gui]]'') or boiling in [[guk|soups]]. Beef can also be dried into ''[[yukpo]]'', a type of ''[[po (food)|po]]'', as with seafood, called ''[[eopo]]''.{{Sfn|Pettid|2008|p=60}}

The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the [[Korean New Year|lunar New Year]]. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as [[Pack animal|beasts of burden]] and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The [[Mongol]]s 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.{{Sfn|Pettid|2008|pp=59–60}} Only in the latter part of the 20th century has beef become regular table fare.