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These marbled Short ribs are cut across the bone in 1/2 inch thick slices. 550-600gms approximately 5 pieces that come already marinated in our Asian Marinade.

Trivia: In Korea, this style of ribs is called Galbi and is an essential element in all Korean BBQ.

The enzymes in our ginger sesame-based sauce break down the fibers of the beef for a very tender bite.

Weight: 5 slices, total 550-600g
Allergens: None


Preferred Method: Fire over a hot grill just a few minutes per side. If this is not an option, a cast iron skillet will do the trick as well.

Technique:
- Have the grill/skillet hot, and add some high smoke point fat if skillet
- Flip when seared on one side
- Do not overcook

Sauce: No need for sauce
Sides: Coleslaw

Check Allergen Information.

Korean Flanken Short Ribs - 550g (Bullet)

Regular price Dhs. 65.00

These marbled Short ribs are cut across the bone in 1/2 inch thick slices. 550-600gms approximately 5 pieces that come already marinated in our Asian Marinade.

Trivia: In Korea, this style of ribs is called Galbi and is an essential element in all Korean BBQ.

The enzymes in our ginger sesame-based sauce break down the fibers of the beef for a very tender bite.

Weight: 5 slices, total 550-600g
Allergens: None


Preferred Method: Fire over a hot grill just a few minutes per side. If this is not an option, a cast iron skillet will do the trick as well.

Technique:
- Have the grill/skillet hot, and add some high smoke point fat if skillet
- Flip when seared on one side
- Do not overcook

Sauce: No need for sauce
Sides: Coleslaw

Check Allergen Information.

These marbled Short ribs are cut across the bone in 1/2 inch thick slices. 550-600gms approximately 5 pieces that come already marinated in our Asian Marinade.

Trivia: In Korea, this style of ribs is called Galbi and is an essential element in all Korean BBQ.

The enzymes in our ginger sesame-based sauce break down the fibers of the beef for a very tender bite.

Weight: 5 slices, total 550-600g
Allergens: None


Preferred Method: Fire over a hot grill just a few minutes per side. If this is not an option, a cast iron skillet will do the trick as well.

Technique:
- Have the grill/skillet hot, and add some high smoke point fat if skillet
- Flip when seared on one side
- Do not overcook

Sauce: No need for sauce
Sides: Coleslaw

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