Korean

Glazed Korean BBQ Short Ribs

Name: Glazed Korean BBQ Short Ribs
Total time: 45 min
Cuisine: Korean
Ingredients: 1lb Korean short ribs; 2 tablespoons sesame oil; 2 tablespoons white sesame seeds; 1 cup jasmine rice; 2 cups beef stock; 1 bay leaf; truffle salt or flaky sea salt, to taste; ½ of a large carrot; 1 small daikon radish; 1 cup rice wine vinegar; ½ cup water; 1 cup granulated sugar; 1 teaspoon Korean chili powder; 1 small Napa cabbage or red cabbage; 1 red bell pepper; ½ of a large carrot; 1 bunch scallions; 1 jalapeño or serrano chile; ½ cup Kewpie mayo; 1 lime; 3 tablespoons rice wine vinegar; 2 tablespoons gochujang; 2 cloves garlic; ½ ounce ginger; 1 tablespoon soy sauce; 1 cup soy sauce; ½ cup water; ½ cup brown sugar; ¼ cup honey,; 5 cloves garlic

My recipe

The ribs need at least two hours in the marinade, but overnight is ideal.

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Total45 min

LevelEasy

AheadYes

overnight marinade

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Ingredients

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Units

455 g Korean short ribs
30 ml sesame oil
30 ml white sesame seeds
For the rice
240 ml jasmine rice
480 ml beef stock
1 bay leaf
truffle salt or flaky sea salt, to taste
For the pickled veg
½ of a large carrot
1 small daikon radish
240 ml rice wine vinegar
120 ml water
240 ml granulated sugar
5 ml Korean chili powder
For the slaw
1 small Napa cabbage or red cabbage
1 red bell pepper
½ of a large carrot
1 bunch scallions
1 jalapeño or serrano chile
For the slaw dressing
120 ml Kewpie mayo
1 lime
45 ml rice wine vinegar
30 ml gochujang
2 cloves garlic
14 g ginger
15 ml soy sauce
For the BBQ marinade
240 ml soy sauce
120 ml water
120 ml brown sugar
60 ml honey,
5 cloves garlic
15 ml gochujang
15 ml rice wine vinegar
5 ml black pepper, ground
15 ml ginger
5 ml sesame oil
15 ml cornstarch
15 ml water

Shopping list →Tools

Cutting boardKnifeScissorsMicroplane or zesterSmall pot with a lidSmall potSmall saute panLarge saute pan (or cast iron)ForkSpatula

Method

1
The night before. Peel and mince 5 cloves of garlic. Peel and grate a knob of ginger on the microplane, until you collect 1 tablespoon of grated ginger. In a small pot on medium heat, whisk together 1 cup of soy sauce, ½ cup water, ½ cup brown sugar, ¼ cup honey, 2 tablespoons minced garlic, 1 tablespoon grated ginger, 1 tablespoon gochujang, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil and 1 teaspoon black pepper together. Bring up to a boil.
2
The night before. Whisk together the tablespoon of cornstarch with a tablespoon of water until the cornstarch dissolves. This is called a slurry. Pour the slurry into your soy sauce mixture once it has reached a boil. Drop the heat to medium-low and cook until the sauce thickens, about 3-5 minutes. Let the sauce cool.
3
The night before. Reserve a quarter of the sauce for the next day and use the rest to marinade all of the short ribs overnight! Stick them into a bag, bowl with plastic wrap, or container and pour the sauce over. Leave covered overnight in the fridge.
4
In the small pot, combine the cup of jasmine rice with two cups of stock. Add the bay leaf in and a Pinch of truffle salt or flaky sea salt. Grate in one clove of garlic with the Microplane.
5
Bring the rice up to a boil then adjust the heat down to a low simmer, cover, and cook for about 15-20 minutes or until the liquid has been absorbed and the rice is fully cooked. Cut half the carrot and the daikon radish into matchsticks. Julienne the red pepper. Combine one cup rice wine vinegar, one cup sugar, a half cup of water, a Pinch of truffle salt or flaky sea salt, and a pinch of chili flakes to a small pot. Bring up to a boil and then drop in your matchstick carrot and daikon. Turn off heat and let them steep. These are the pickled vegetables.
6
Quarter and finely shred the cabbage. Grate the other half of the carrot on the box grater for fine shreds. Bias slice the scallions.
7
Slice jalapeno or serrano. To make the slaw dressing: whisk together ½ cup of kewpie mayo, 3 tablespoons of rice wine vinegar, 2 tablespoons of gochujang, and 1 tablespoon of soy sauce. Grate in two cloves of garlic and a small knob of ginger. Zest in one lime and the juice from it as well. Taste the dressing and adjust seasoning as needed. Mix the shredded cabbage, shredded carrot, bell pepper, and scallions with the kewpie slaw dressing. Adjust seasoning to taste and let it marinate for a few minutes to increase the flavor.
8
In a small sauté pan over medium low heat, dry toast the sesame seeds until fragrant. Turn off heat and set aside. You can use the same saute pan to reheat the remaining marinade. Bring the marinade up to a simmer then turn the heat off. Start to heat your large sauté or cast iron pan over high heat.
9
Add your oil once the pan starts to smoke. Add your short ribs to the pan, flipping every 30 seconds until medium rare, about 4-5 minutes. Remove the short ribs from the pan, transfer them to a cutting board, and let them rest off heat. Remove the bay leaf from the rice and fluff it with a fork. Plate up the rice and slaw and serve the short ribs over the top. Add more sauce if you’d like over the top of the short ribs. Add some pickled veg matchsticks on top for some acid! Sprinkle the toasted sesame seeds over the top and you’re ready to dive in!