Korean recipe short rib galbi
beef with savory traditional sauce
cooking frozen vacuum-packed galbi (Korean BBQ short ribs)
1. Defrosting:
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Refrigerator Thawing: Place the frozen package in the refrigerator and let it thaw for 6-8 hours.
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Quick Thawing: If you’re short on time, submerge the vacuum sealed package in cold water for 30 mins.
2. preheating:
- We recommend preheating the pan or grill for about a min to ensure the cooking surface is hot.
3. Cooking:
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Open the package and place the marinated meat in the preheated pan or grill and cook over medium-high heat for 5-6 minutes, stirring occasionally.
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Ensure that the meat is evenly browned and the marinade is well absorbed.
4. Serve:
- Remove the meat from the heat once it’s fully cooked and let it rest for a minute or two.
- Slice the meat into smaller pieces if necessary, and serve it warm
Q&A
When the meat is vacuum packed, the myoglobin in the meat does not meet oxygen and turns blackish red. The color of the meat will gradually return when the package is opened.
When the cutting surface touches the meat, it cuts off oxygen and causes the meat to appear brown and black due to the flesh pigment myoglobin. This is a natural phenomenon and does not affect the quality of the meat.
Refrigeration
Refrigerated meat is packaged in a layer of special vacuum packaging for freshness and it is best kept in the refrigerator below 0 degrees (F).
Frozen
Can be kept in a freezer at 10 degrees (F) or below for up to 6 months from the date of manufacture.
(Due to the fresh nature of the product, it is recommended to consume within 30 days when frozen)
The vacuum packaging may cause the meat to be compressed and appear smaller. Once the packaging is removed, the meat will return to its original appearance, including thickness, in about 20 minutes.
food safety (gmp/haccp/usda)
