BESTSELLER SET

Description

 

PRIME SHORT RIB CENTER (KKOTSAL)

Kkotsal is boneless short rib, with the best marbling of beef ribs. It is known for its smooth, buttery tenderness that bursts with flavor layered in these streaks of marbling.

 

HOW TO COOK

• TABLE TOP GRILL: light seasoning on both sides, best cooked medium.
• Pan: light seasoning on both sides, best cooked medium.

 

HOW TO EAT

• Great as is!
• But cannot go wrong with fresh veggies, especially in a lettuce wrap.

 

BRISKET (chadol)

Chadol is short for Chadolbaegi, which is thinly sliced beef brisket. Chadol cuts have a fair amount of fat on them, which provides a lot of flavor in small bites, and are always popular in Korean BBQs.

 

HOW TO COOK

• They are best cooked on table top grills, eaten while still hot.
• You can also easily cook them on pans in seconds.

 

HOW TO EAT

• They are great with pachae (julienned scallion dish), and also in stews or soups since the fats will melt in.
• Also hugely popular with cold noodles such as bibimmyun and kimchi guksu.

 

PORK BELLY (SAM GYUP SAL)

• Samgyupsal is immensely popular in Korea, which is high-quality cuts of pork belly.
• They look like fat cuts of bacon, but more like biting onto pork cutlets with a juicy balance of fat and meat.

 

HOW TO COOK

• Best enjoyed over table top grills.
• Pan cooking will result in heavy oil, so pat down with paper towel while cooking.
• Pork is better well-done.

 

HOW TO EAT

• Great with pachae, kimchi, or moochae (Korean radish salad).

 

 

PORK JOWL (HANG JUNG SAL)

HANG JUNG SAL is a cut from the jowl right below the cheek. The jowl contains a thin layer of much more tender meat, and it is more flavorful than the pork belly.

 

HOW TO COOK

• Best enjoyed over table top grills only with salt.
• Pan cooking will result in heavy oil, so pat down with paper towel while cooking.
• It is better well-done.

 

HOW TO EAT

• Great with pachae, kimchi, or moochae (Korean radish salad).