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Beef Short Rib, King cut (wang-galbi) 왕갈비

388 Kcal (per 100g)
Key Nutrients: 
protein, Calcium
Read full nutrition facts »

This is a traditional cut of ribs commonly seen at specialized Korean BBQ restaurants in Korea. They are often available in Korean markets. If this cut is not available, you can get beef ribs for braising at asian market and cut it further to create this cut. However, you can always use regular rib meat without bones or other tender steak meat for recipes that call for this cut.

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Sourcing & Selecting

Korean grocery market
You can use regular rib meat without bones or other tender steak cuts (sirloin, t-bone, etc.).
How to Measure: 
One wang-galbi cut is usually 150-200 g with the bone.
Keep refrigerated. To store more than 2-3 days, seal tightly and freeze. You must freeze before the expiry date. Once frozen, it can last up to 5 months.
Soak in cold water for 30-60 min to remove some blood. This reduces the gamey smell and taste.
Nutrition and Health Facts: 

Water g 48.29
Energy kcal 388
Protein g 14.40
Total lipid (fat) g 36.23
Carbohydrate, by difference g 0.00
Fiber, total dietary g 0.0

Calcium, Ca mg 9
Iron, Fe mg 1.55
Magnesium, Mg mg 14
Phosphorus, P mg 137
Potassium, K mg 232
Sodium, Na mg 49
Zinc, Zn mg 3.16

Vitamin C, total ascorbic acid mg 0.0
Thiamin mg 0.071
Riboflavin mg 0.118
Niacin mg 2.556
Vitamin B-6 mg 0.300
Folate, DFE µg 5
Vitamin B-12 µg 2.56
Vitamin A, RAE µg 0
Vitamin A, IU IU 0

Fatty acids, total saturated g 15.760
Fatty acids, total monounsaturated g 16.390
Fatty acids, total polyunsaturated g 1.320
Cholesterol mg 76



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