Wagyu Short Rib Meat | A Hidden Gem Among Cuts

Wagyu Short Rib Meat | A Hidden Gem Among Cuts

by jeonghoon hwang in Perfect Pairings & Preparation

🥩 Wagyu Short Rib Meat (꽃살)

A cut prized for its marbling, tenderness, and unforgettable richness.

🧬 A Hidden Gem Among Cuts

Short Rib Meat, often referred to as 꽃살 in Korean, sits near the ribs and delivers an exquisite balance of intramuscular fat and deep beefy flavour. Known for its marbled beauty and buttery texture, it’s a favourite in high-end K-BBQ and yakiniku experiences.

🔥 How to Cook It Best

Slice it thin and cook over a charcoal or cast-iron grill. Watch as the marbling melts, releasing a smoky aroma. A few seconds on each side is all it takes — overcooking would be a shame.

  • 🧂 Seasoning tip: A touch of flaky salt is all you need. Let the Wagyu shine.
  • 🍋 Optional: A squeeze of lemon or a brush of sweet soy can elevate it without overpowering.

🍷 Perfect Pairings

  • With: Pickled daikon, perilla leaf, grilled enoki mushrooms
  • Drink: Light-bodied red wine or a chilled Korean soju
  • Finish with: Steamed rice or a cold noodle side to balance the richness

🛍 Available now at GMGP

Whether you’re building your own platter or buying à la carte, our premium Wagyu Short Rib Meat is freshly prepared and expertly trimmed for the perfect bite.

Tags: Wagyu
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