UGEOJI GALBITANG (BEEF SHORT RIB SOUP WITH CABBAGE LEAVES)

The beef ribs are boiled for a long time on medium intensity fire with seaseoned Outer leaves of cabbage and neen paste added for an excellent soup taste evoking the taste of Korean home cooking. The cabbage has plentiful fiber, amino acid, Vitamin-C and Calcium.

Storage Type:

Frozen

Storage:

Keep frozen at -18°C or below, Once thawed, do not refreeze

Instructions for use:

– BOILING
AFTER THAWED, PUT ALL INGREDIENTS INTO A POT AND BOIL FOR 4~5MIN.
PUT THEM IN A BOWN AND ENJOY IT.
– DOUBLE BOILING
PUT THE PACKAGE INTO BOILING WATER FOR 8~9MIN. PUT THEM IN A BOW AND ENJOY IT.