Korean BBQ Short Rib
Food
Main Courses
Korean
Dairy-free
Umami-packed flavour can be found in these delicious ribs – a must-try!
10 Servings
Ingredients
2kg beef short rib
250g brown sugar
100ml reduced salt soy sauce
100ml mirin (Japanese rice wine)
1 onion, finely chopped (150g)
1 small Asian pear, peeled and finely grated (150g)
4 cloves garlic, minced (20g)
100ml sesame oil
2 tbsp CHEF Beef Liquid Concentrate
Little gem lettuce
500g long grain rice, cooked
Method
- Place the beef and sugar in a resealable freezer bag. Shake to coat the beef with the sugar and set aside at room temperature for 10 mins.
- Whisk together the soy sauce, 250ml water, mirin, chopped onion, grated Asian pear, garlic, sesame oil and beef concentrate. Pour marinade into the freezer bag with the beef and seal. Refrigerate overnight or for at least 4 hours.
- Preheat the oven to 160C. Drain the excess marinade from the beef and place it in a roasting tin. Cover with foil and cook for 2 hours until the meat is really tender.
- Remove the foil and caramelise the beef under a hot grill for 5 mins. Cut into individual ribs or pull the meat from the bone. If desired, reduce the remaining marinade then pour over the ribs before serving with steamed rice and crisp lettuce leaves.
