Ttukdak Hyung's Top Blade Galbitang

Cooking tips 💡

• When the tough sinew of the top blade is heated for a long time, the collagen transforms into gelatin, making the broth sticky and flavorful while the meat becomes very tender.
• Slicing the cooked meat while hot can cause it to fall apart, so chill it completely in the refrigerator first to achieve clean, thin slices.

Recommended for 🙋

• ⭐Those who want a clear, deep, restaurant-style galbitang using affordable primal cuts instead of expensive beef short ribs.
• ⭐Those who bought a whole top blade steak but found the sinew too thick and tough to grill.
• ⭐Those who want a hearty, nourishing meal with a hot, rich beef soup.