Description
라드용돼지A지방 Dwaeji A Jibang 500g – NZ Pork A Fat
$8.70
라드용돼지A지방 Dwaeji A Jibang 500g – NZ Pork A Fat
| Weight | 1 kg |
|---|
GalbiSal-NZ Beef Rib Finger, PS Grade, Korean BBQ Cut Galbi is the meat removed from the ribs, with the bones removed and the meat in between. It is sometimes referred to in Korean as "Neukgansal", using the Chinese characters "neuk"(肋) for "ribs" and "gan"(間) for "between." It is often called "rib fingers" or "finger meat" in...
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MaguriSal - NZ Beef NEB Bone Meat MaguriSal is the meat between the bones of the beef ribs, which is called the maguri. A whole cow will only yield between 400~500 grams of this meat. Marugi bone is mainly used in short rib soup or braised short ribs, so it is rare to find a...
샤브샤브 ShabuShabu(Hot Pot) 500g - NZ Beef Chuck, 2.5mm, PS Grade, Korean BBQ Cut Thinly sliced beef and a variety of vegetables are instantly poached in a boiling broth and dipped in a marinade. There are various opinions about its origins. One theory is that it originated during the Mongol Empire, when it was used...
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찜갈비 JjimGalbi 1Kg - NZ Beef Short Rib(bone 6~9) for Korean Beef Stew(bone 6~9), 4cm, PS Grade, Korean Cut
Primeum 고급육사시미 Premium Yuksahshimi 300g Yuksashimi, like yukkei, is basically lean meat, but unlike yukkei, which is sliced into pieces, yuksashimi is sliced into thin slices. Depending on the region and the restaurant, some sashimi may be thin like rockfish sashimi, while others may be thicker and more textured like tuna (maguro). The cuts used...
우둔살육회 Woodoonsal YukHye 500g - NZ Beef Topside(Raw) Yukhoe (肉膾) is a Korean dish similar to sashimi, consisting of finely shredded meat that is not cooked at all and tossed in a seasoning of sugar, salt, soy sauce, garlic, and sesame oil. The seasoning varies slightly from region to region, and it's delicious when topped...
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