Hanwoo Ribs

Cuts : Hanwoo

Galbi, the rib cut of the Hanwoo, a native Korean cattle breed, is a popular ingredient for grilled dishes, stews, and soups. In “A-eon-gak-bi,” a late Joseon Dynasty etymology book written by Dasan Jeong Yak-yong, the meat at the end of the ribs was called “soegari”. Historical records show that galbi soup and grilled galbi were already being enjoyed during the Joseon era. Its origins are estimated to predate the Goryeo Dynasty.

Hanwoo cattle are known for their healthy constitution and gentle nature. In the past, they were highly valued as working animals on farms, but today they are primarily known as a prized food ingredient. When choosing Hanwoo galbi, it’s best to look for meat that is bright red, firm, and has a good marbling of fat. However, if the color is too dark red, it may be from an older cow, so it’s important to be mindful of that.

Compared to imported beef, Hanwoo galbi has a higher content of oleic acid, which helps lower blood cholesterol levels and is effective in preventing adult diseases like atherosclerosis. The fat in Hanwoo also has a low triglyceride content, which reduces the risk of developing adult diseases such as atherosclerosis and high blood pressure.