Perfect Pairings & Preparation
Wagyu Short Rib Meat | A Hidden Gem Among Cuts
🥩 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.
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Wagyu Hanging Tender | Also known as: Wagyu Thick Skirt
🇦🇺 Wagyu Hanging Tender Also known as: Wagyu Thick Skirt, 토시살 ✨ Artisan Cut with History Once known only to butchers and chefs, the Hanging Tender has long been a hidden gem. Nestled along the diaphragm, it’s one of the few single-muscle cuts—meaning incredible uniformity in texture and flavour. Often called the “butcher’s steak,” it was rarely sold to the public, with many professionals keeping it for themselves. Today, it’s finding its way onto fine-dining menus around the world, especially in Australia and Japan, where wagyu elevates its natural richness to a whole new level. 🥩 What It Tastes Like The Hanging Tender offers a deep, savoury flavour—intense but clean—with a buttery mouthfeel and just enough bite to satisfy serious meat lovers. Thanks to its coarse grain, it absorbs seasoning beautifully and caramelises perfectly on high heat. 🔥 How to Cook It Perfectly Grill or Pan-Sear (Recommended) 🌡️ Rest before cooking: Bring to room temperature 30 mins before grilling. 🧂 Light seasoning: Just salt & pepper highlights the flavour. 🔥 High heat sear: Sear both sides for 2–3 mins to develop a crust. 🌡️ Cook to Medium Rare: Internal temp of ~54–57°C. 🪓 Slice against the grain: Maximises tenderness. Pro Tip: Due to its unique structure, always cook as a whole piece before slicing—never in strips! 🍷 What to Pair It With WineA full-bodied Shiraz or a bold Malbec enhances the depth and umami. Side DishesTruffle mashed potatoesGrilled king mushrooms or caramelised onionsCreamy horseradish or mustard sauce Korean-style쌈과 된장, 구운 마늘과 함께 즐기면 풍미가 배가됩니다. 🛒 Available at GMGP GMGP’s Wagyu Hanging Tender is hand-trimmed, thick-cut, and delivered fresh for your next BBQ. This is not your average cut—it’s a chef’s secret you can now savour at home.
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Wagyu Scotch Fillet | The Marbled Maestro
🥩 Wagyu Scotch Fillet: The Marbled Masterpiece Also known as: Ribeye (boneless), 꽃등심 The Wagyu Scotch Fillet is one of the most beloved premium cuts worldwide. With its exceptional marbling and rich flavour, it's a favourite among steak connoisseurs and Korean BBQ lovers alike. 🌟 📜 A Rich History Originating from the rib section of the cow, this cut is prized for its tenderness and intense beefy taste. The fine marbling throughout the meat not only enhances juiciness but also gives it a signature buttery mouthfeel. Historically, it has been the centrepiece of fine-dining experiences across Japan, Korea, and Australia. 🔥 How to Cook 💡 Recommended Thickness: 1.5–2cm for steaks or 0.7–1cm for BBQ slices 🧂 Seasoning: Keep it simple — salt, pepper, and a brush of olive oil ♨️ Cooking Method: Sear on a hot grill or pan for 1.5–2 minutes each side (medium rare) 🍷 Perfect Pairings 🥗 Grilled asparagus or buttery mashed potatoes 🍷 Bold red wine like Shiraz or Cabernet Sauvignon 🧂 A touch of truffle salt or wasabi soy for added depth 📦 Home Delivery Tip Our Wagyu Scotch Fillet is delivered fresh and chilled. For best results, bring it to room temperature before cooking and let it rest for 5 minutes after grilling. 🕰️
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Wagyu Sirloin | The cut that redefined steakhouse dining
🥩 Wagyu Sirloin The cut that redefined steakhouse dining Before it earned its reputation as the classic steakhouse staple, the sirloin was once considered too lean for indulgence. But Wagyu changed everything. With its perfect balance of marbling and meatiness, Wagyu Sirloin delivers all the juiciness of a ribeye without the excess fat. It’s no surprise that this cut is now one of the most popular in fine dining across the globe. Whether seared on a cast iron pan or grilled over charcoal, this cut promises a rich, savoury experience that melts effortlessly with every bite. 🔥 Cooking Tips Recommended doneness: Medium rare to medium Method: Charcoal grill or cast iron pan Resting: Let sit for 3–5 minutes after cooking to retain juices 🍷 Pairings Wine: A bold Shiraz or aged Cabernet Sauvignon Condiments: Salt flakes, freshly ground pepper, or wasabi soy Sides: Grilled seasonal vegetables or a truffle mash 📦 Where to Buy Explore our range of Wagyu Sirloin here and experience what makes this classic cut unforgettable.
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Wagyu Eye Fillet | The Tender Heart of the Wagyu
🥩 Wagyu Eye Fillet The Tender Heart of the Wagyu A cut reserved for those who appreciate the finest. The Eye Fillet, also known as the Tenderloin, is one of the most sought-after cuts in the world. It comes from a small, underused muscle along the spine — delivering an incredibly soft, buttery texture. Historically featured in European classics like Chateaubriand and Beef Wellington, the Eye Fillet has always symbolised refinement. Now, with Australian Wagyu, it reaches new heights of flavour and elegance. 🍳 Cooking Tips: Minimalist Mastery Because of its natural tenderness and subtle flavour, Eye Fillet shines when cooked simply: Season: Generous salt and cracked pepper just before cooking Method: Cast-iron pan or grill – high heat to sear Doneness: Medium rare preferred – 2–3 mins per side, then rest Optional: Finish with butter, garlic and thyme for extra aroma 🥂 Perfect Pairings Wine: Light-bodied Pinot Noir or aged Bordeaux Sides: Creamy mashed potatoes, roasted root vegetables Sauce: Red wine jus or truffle mushroom cream 📦 Delivered Fresh by GMGP Our Wagyu Eye Fillet is expertly trimmed and delivered fresh – not frozen. Store in the fridge (0–4°C) and enjoy within 3–4 days of delivery. Before cooking, bring it to room temperature for the perfect sear. Your perfect Wagyu steak begins here.
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Home BBQ Tips: Angus Brisket (우삼겹)
🇦🇺 Home BBQ Tips: Angus Brisket (우삼겹) ✨ What Is It? Angus Brisket, also known in Korea as Woosamgyeop (우삼겹), is a paper-thin slice of beef brisket that cooks in seconds. At GMGP, this cut is not just popular — it’s iconic. It’s the star of our Bornga Korean Restaurant’s signature dish and a customer favourite for Korean BBQ at home. The rich flavour of brisket The fast cooking time of thin-cut beef The perfect bite for dipping in sauce or wrapping in a lettuce leaf 🔥 How to Cook It It’s made for speed. Cooking Method Instructions 🔥 Grill or Pan Fry Super fast. 5–10 seconds per side. Don’t walk away! 🧂 Marinated Mix with soy sauce, sesame oil, garlic, and onion – 20 mins is enough. 🧊 Frozen Cook straight from frozen if needed. It still crisps up beautifully. Tip: Do not overcook — you’ll lose the juiciness. A light browning on each side is perfect. ❤️ Why Koreans Love It It’s quick, easy, and deeply satisfying Great for large groups – no slicing or prep needed Works beautifully with sauces and side dishes A go-to BBQ cut for restaurants and home BBQs In Korea, 우삼겹 is often the first thing people throw on the grill — it gets the party started! 🥬 How to Eat It Like a Local Grab a piece off the grill, dip it in sesame oil + salt mix, then wrap it in: Fresh lettuce or perilla leaf With rice, grilled garlic, and ssamjang (Korean dipping paste) Add some kimchi or pickled radish on the side, and it’s a flavour explosion. 🛒 GMGP Picks to Pair Sempio Ssamjang Assi Pickled Radish Slices Ottogi Microwave Rice GMGP Charcoal 10kg 📦 Perfect For First-time Korean BBQ at home Quick weeknight grilling Sharing plates with friends Marinated or plain lovers alike 👉 Ready to try it? Order Angus Brisket (우삼겹) – Thin Sliced Beef Brisket (Frozen 450g) and enjoy a taste of GMGP’s restaurant-quality BBQ at home.
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Home BBQ Tips: Samgyeopsal (Thin-Sliced Pork Belly)
🔥 Home BBQ Tips: Samgyeopsal (Thin-Sliced Pork Belly) Also known as: Daepae Samgyeopsal (대패삼겹살), Thin-sliced Korean pork belly ✨ Why It’s a Korean Icon Samgyeopsal is more than just pork belly — it’s a national treasure. In Korea, grilling samgyeopsal is practically a weekend ritual, whether at home, restaurants, or while camping. The thin-sliced version, daepae samgyeopsal , is beloved for its fast cooking and crispy edges. Fun fact? Some believe it gained popularity in coal mining towns in the 1980s, where miners would eat fatty pork to “clear out the dust” in their throats. Whether that's true or not, one thing’s for sure: Samgyeopsal is Korea’s ultimate comfort food . 🍽️ How to Eat It Like a Local Grill until golden, then wrap in a lettuce leaf with garlic, ssamjang, kimchi, and rice. Add pickled onion or spring onion salad for balance. Don’t forget the essential sides: Kimchi (grilled in pork fat = heaven) Doenjang stew or kimchi stew Perilla leaves, fresh chilli, sliced garlic Ssamjang or fish sauce with chilli (meljeot) Pro tip: Add wasabi or pair it with cold buckwheat noodles for a refreshing contrast. 🔥 How to Cook Cooking Method Instructions Grill or Pan High heat, flip often. No oil needed — it renders naturally. Hotpot Add just before finishing to avoid overcooking. It’s thin! Stir Fry Great with bean sprouts or onions. Prep Tip: This cut is frozen thin for easy grilling. Thaw fully before use. Best enjoyed crisp! ⛺ When to Serve It Camping trips — fast and easy Quick weeknight dinner When hosting friends for Korean BBQ at home 🛒 Try It from GMGP Our thin-sliced Samgyeopsal is fresh, balanced with the perfect fat-to-meat ratio, and ready for your grill. Experience the ultimate Korean comfort meal at home.
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From Fridge to Grill: How to Enjoy Smoked Duck the Korean Way
🦆 Home BBQ Tips: Korean-Style Smoked Duck (Fresh, Sliced, 200g) 🇰🇷 What Is It? Smoked duck (훈제오리) is a beloved Korean delicacy known for its rich, smoky flavour and tender texture. At GMGP, we’ve made it even easier: Already sliced, ready to heat, and versatile enough for everything from rice bowls to wraps. Just microwave for 30 seconds, and you’ve got a gourmet protein that tastes like it’s straight from the grill. 🔥 Why You’ll Love It ✅ Pre-sliced for convenience – no knives, no mess ✅ Naturally smoky and savoury from traditional Korean smoking methods ✅ Incredibly versatile: stir-fry, rice bowl, salad topping, or BBQ platter ✅ Protein-packed and satisfying — perfect for quick meals or entertaining 🍳 How to Enjoy Method Instructions Microwave 30 seconds, covered with cling wrap Pan Fry Medium heat, no oil needed (2–3 mins) Grill / BBQ Just sear lightly to warm through 💡 Tip: Let the fat crisp up a little on a pan or grill for maximum flavour. 🌿 Serving Suggestions 🍚 Rice Bowl: Top steamed rice with sliced duck, fried egg, and ssamjang 🥬 Vietnamese-style Wraps: Roll into rice paper with lettuce, perilla, and pickles 🍳 Quick Stir-Fry: Toss with vegetables and garlic for a smoky, savoury meal 🔥 Weekend BBQ: Serve alongside your Wagyu cuts as a crowd-pleasing extra 🛒 GMGP Recommends Pairing With: 🥒 Assi Pickled Radish 🌶️ Sempio Ssamjang 🍃 Korean Perilla Leaves 🍚 Ottogi Microwave Rice 📦 Perfect For ✅ Busy weeknight dinners ✅ Healthy packed lunches ✅ Sharing platters at BBQs ✅ Those who want to try duck — but skip the fuss 👉 Ready in 30 seconds Order your pack of Korean-Style Smoked Duck (Fresh, 200g) and discover how easy gourmet can be.
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Jac Wagyu Tteokgalbi – Handmade Korean BBQ Patty with Rice Cake
🥢 Home BBQ Tips: Jac Wagyu Tteokgalbi – Handmade Korean Patty (with Real Rice Cake!) 🇰🇷 What Is It? Tteokgalbi (떡갈비) is a beloved Korean dish — think of it as the original Korean hamburger steak, made by mincing rib meat, shaping it into patties, and grilling them to juicy perfection. At GMGP, we gave it a modern twist: Each patty is handmade using premium Wagyu beef and includes real Korean rice cake (tteok) inside for that extra chewy, bouncy bite. It’s savoury, slightly sweet, and packed with flavour — like your childhood favourite, but upgraded. 🧡 What Makes It Special Handmade by our butchers in Sydney, using Wagyu cuts with excellent marbling 16 small frozen patties per pack – easy to cook, easy to share A nostalgic Korean flavour with a surprise twist: chewy rice cake hidden inside Great for lunchboxes, BBQs, or a comforting meal with rice 🍳 How to Cook Method Instructions Grill Medium heat, 4–5 mins per side Pan Fry Low-medium heat, 3 mins per side Air Fryer 180°C, 8–9 mins (flip once halfway) 💡 Tip: Cook from frozen, or thaw slightly for a softer texture. Best served with a sweet dipping sauce or plain ketchup! 🍽️ How to Serve Plate it up with rice and banchan for a full Korean-style meal Add to lunchboxes or wrap in lettuce for a low-carb option Make your own Korean sliders: pop into mini burger buns with mayo and pickles Kids will love it. Grown-ups will secretly love it more. 👨🍳 The GMGP Touch Every piece is made with care by our team — No fillers, no shortcuts, just good meat, good people, and a dash of Korean home flavour. 📦 Perfect For Quick weekday dinners Korean-style burgers Kids’ meals BBQ party platters 👉 Want a new twist on a Korean classic?Order your Jac Wagyu Tteokgalbi (Frozen, 16pc) and enjoy a perfect bite of nostalgia, chew, and comfort.
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Home BBQ Tips: Jac Wagyu Ox Tail – Thick Cut
🐂 Home BBQ Tips: Jac Wagyu Ox Tail – Thick Cut ✨ What Is It? Ox tail is exactly what it sounds like — the tail of a cow, cut into thick, round sections with a rich marrow centre and connective tissue that melts down during cooking. At GMGP, we offer Jac Wagyu Ox Tail, which combines this classic comfort cut with premium marbling and flavour. This isn’t your average stew meat — it’s a gourmet foundation for deeply nourishing meals. 🍲 Why You’ll Love It Deep, beefy flavour that intensifies with long cooking High collagen content, which turns into silky richness Perfect for winter warmers, especially slow-cooked dishes A true hidden gem in the nose-to-tail world 🔥 How to Cook This cut isn’t meant for a quick fry or sear — it thrives with time, heat, and moisture. Here are four top methods: Cooking Method Tips & Notes Slow Cooker 8–9 hrs on low with garlic, onion, herbs, and soy or red wine. Add root vegetables in the last 2 hours. Dutch Oven Brown first, then braise in stock or red wine, covered, for 3 hours at 160°C. Pressure Cooker Cuts cooking time to 45–50 minutes. Add aromatics for depth. Boiled for Suyuk (수육) Simmer with radish, onion, and ginger for 2–3 hours until tender. Serve sliced with soy + vinegar + chilli dipping sauce. 💡 Tip: Always cook low and slow to break down connective tissue and extract full flavour from the bone. 🥘 Other Popular Dishes Korean Gomtang (곰탕) – a rich, milky oxtail soup often enjoyed with rice and kimchi Braised Ox Tail (소꼬리찜) – slow-braised with soy sauce, garlic, carrots, and jujube for a deeply savoury, slightly sweet holiday dish Italian Coda alla Vaccinara – a tomato-based Roman stew with celery and red wine Jamaican Oxtail Stew – spicy, hearty, and often served with rice and peas You can also use the broth as a base for ramen or pho — it’s unbelievably rich. 🍷 What to Pair It With SidesSteamed white rice or buttery mashed potatoesRoasted root vegetables (carrots, turnip, daikon)Kimchi, pickled onions, or fresh coriander DrinksFull-bodied red wine like Cabernet SauvignonKorean soju (for traditional flair)Ginger tea or barley tea for a soothing finish 🛒 Available at GMGP Jac Wagyu Ox Tail is delivered fresh, thick-sliced, and ideal for slow cooking.Whether you're preparing an elegant braise, a comforting soup, or a nourishing Suyuk, this cut brings bold flavour and luxurious texture to your table. [Shop Now]
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Home BBQ Tips: Jac Wagyu Cubed Diced (2cm Cut)
🍢 Home BBQ Tips: Jac Wagyu Cubed Diced (2cm Cut) 🔥 Grill-Ready, Skewer-Friendly, Effortlessly Impressive Craving something quick, fun, and delicious for your next BBQ?Our Jac Wagyu Cubed Diced is cut to a perfect 2cm size — ideal for skewers, stir-fry, or pan-grilling.Made with premium Australian Wagyu, these cubes are marbled just enough to stay juicy and flavourful over high heat. Whether you're prepping a weeknight BBQ or heading out for a weekend camping trip, these little blocks of joy are your shortcut to great taste. 🍖 Why It’s a Backyard BBQ Favourite Pre-cut and ready to skewer — no fuss, just fire up the grill. Cooks evenly on all sides thanks to the uniform 2cm cut. Tender, juicy, and rich — like mini steaks on a stick. Pairs beautifully with mushrooms, capsicum, zucchini, or onion. Tip: Alternate meat and veggies on skewers for the perfect balance of texture and flavour. 🌿 How to Cook It Cooking Method Instructions Grill or Skewer BBQ Medium-high heat, turn every 1–2 mins for even sear. Total cook time: ~6–8 mins. Stir-Fry High heat, quick sear in 5–6 mins. Avoid overcrowding the pan. Pan Sear Medium-high heat, 3 mins per side. Let it rest briefly before serving. Prep Tip: Light seasoning — salt, pepper, or herb rub — lets the Wagyu shine. 🏕️ Perfect For: Backyard BBQs & summer grilling Quick camping meals Entertaining with minimal prep Skewer night with friends or family Bento box protein add-on 🍷 Pair It With: Red wine: Cabernet Sauvignon or Merlot Sauces: Chimichurri, Garlic Soy Glaze, or a touch of Gochujang Mayo Sides: Grilled corn, herbed couscous, roasted potatoes 🛒 Available at GMGP Jac Wagyu Cubed Diced – 2cm Cut (Fresh 500g)Pre-cut, chef-trimmed, and grill-ready.It’s the easiest way to impress your guests — no knives, no stress. [Shop Now]
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Home BBQ Tips: Pork Soy Stir Fry
🍱 Home BBQ Tips: Pork Soy Stir Fry (기사불백) ✨ What Is It? If you’ve ever driven across Korea, chances are you’ve seen a “기사식당 (Gisa Sikdang)” — local diners tucked near highways and industrial areas, serving affordable, hearty meals to taxi and truck drivers. And one of the all-time favourites on these menus? Pork Soy Stir Fry, known lovingly as 기사불백. GMGP’s version is a home-style soy-marinated pork stir fry made from juicy shoulder cuts, sliced for quick, even cooking. The savoury-sweet soy base is rich with garlic and a subtle hint of pepper — no spice, just classic Korean comfort. ❤️ Why Koreans Love It It's the ultimate driver’s lunch — filling, reliable, and served fast. Flavour-packed but not spicy — perfect for any palate. Affordable, nostalgic, and simple enough to eat every day. Often served with rice, soup, and banchan side dishes — a complete meal. Think of it as the Korean cousin of a lunchbox teriyaki pork — but with a deeper, homestyle flavour. 🔥 How to Cook Method Instructions Pan Fry Medium heat, 6–7 mins. Stir occasionally. No oil needed. Charcoal BBQ Use a pan or foil tray to grill until caramelised. Prep Tip: Defrost overnight or leave at room temp for 1 hour. Pat dry slightly before cooking for best sear. 🍚 How Koreans Eat It A scoop of rice, a ladle of miso soup, and a plate of pork soy stir fry. That’s the standard set in a 기사식당 — humble, satisfying, and addictive. At home, try serving it with: Microwave rice Kimchi or pickled radish A sunny-side egg on top (trust us) 🛒 GMGP Picks to Pair Ottogi Microwave Rice Assi Pickled Radish GMGP House Kimchi Sempio Soy Sauce (for banchan side dishes) 📦 Perfect For No-spice Korean dinner Packed lunches or quick work meals Meal prep for the week Serving guests who prefer mild flavours 👉 Time to eat? Order your pack of Pork Soy Stir Fry (Frozen, 700g) and taste Korea’s most underrated comfort dish — straight from the roadside diner to your home. [Shop Now]
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