There are over 150 types of Korean cuts, with 50 cuts used commonly in Korean cooking today. The King Cut is a traditional cut of King Ribs eaten at Korean BBQ restaurants and available across most Korean markets. If you butcher the meat yourself, soak the meat for 30 to 60 minutes in cold water to reduce the gamey smell and taste.

King Cut Butchery

01:42

Explore more Korean Cuisine and World Cuisines!

Home
Products
Recipes
Chef Inspiration
Menu