갈비 손가락 Rib Fingers | galbi songalag
늑간살 Neukgansal

Rib fingers are thin strips of beef cut from between individual ribs in the Rib primal. This rib cut has the same great flavor of regular cut beef ribs without the bone..

Beef rib fingers, also known as “beef fingers”, are a flavorful and juicy cut taken from between the ribs of a cow.

Beef rib fingers are thin pieces of beef that come from the section between the ribs, and kind of resemble a long finger.

Known for their marbling and great flavor, these cuts are perfect for a range of cooking methods.

Flavor and Cooking Methods:

Flavor: Beef rib fingers have a lot of flavor due to their marbling.
Quick Cooking: They can be cooked quickly, making them ideal for quick meals.
Roasting or Baking: The most common way to prepare them is by roasting or baking with a flavorful rub made of herbs, spices, and seasonings.

Preparation and Cooking:

Trimming: Before cooking, the beef rib fingers must be prepared by removing them from their packaging and patting them dry with a paper towel.

Cartilage Removal: Carefully remove the hard layer of cartilage on one side using a sharp filet knife.

Marinating: Marinate the trimmed ribs for 4-8 hours to enhance their flavor.

Cooking: Slow cooking over indirect heat at a low temperature results in really tender rib fingers. You can also cook them quickly on an outdoor grill, similar to ribeye steak

Serving Suggestions:

Garnish: When the rib fingerss are done, garnish them with sesame seeds and sliced green onions.

Pairing: Serve them with a bowl of sticky white rice and Korean cucumber salad.

Can be used as a variation rib cut for galbi songalag. May be fried, stir fried, air fried, or grilled