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Korean Beef Short Rib and Asian Slaw

Korean Beef Short Rib Ingredients

  • 2 ribs of beef
  • 4 cloves of garlic squashed with palm of the hand
  • 1 thumb sized piece of garlic sliced
  • 4 spring onions chopped
  • 1 chinese pear pureed or grated

These measurements below were rough and didn’t use any measuring devices

  • 60ml light soy sauce
  • 30ml water
  • 30ml rice wine / mirin
  • Drizzle sesame oil
  • 2 teaspoons gochujang sauce
  • 1 teaspoon gochugarw red pepper flakes

Asian Slaw Ingredients

1 medium kolrabi, peeled and julienned
¼ cucumber cut into battons
2 carrots julienned
4 leaves of Chinese lettuce washed and sliced
2 spring onions sliced thinly
Bunch fresh coriander
1 lime
light soy sauce
toasted sesame oil

Instructions

  1. Add all the ingredients for the beef ribs marinade apart from the ribs in a casserole dish and mix.
  2. I browned the ribs on all sides in a hot pan to sear, then added to the casserole dish of marinade. Turn around or pour over the mixture so it’s coated.
  3. Either put the casserole lid on or wrap in foil to steam as it’s cooking. I cooked my two ribs on 150C for around 2 hours.
  4. Meanwhile make the Asian slaw by chopping and julienning the veg and adding to a large bowl. Squeeze the juice of one lime, a glug of soy sauce and a drizzle of toasted sesame oil in a little jar. Stir and pour over the salad.
  5. I took out, turned the ribs over and cooked for an additional 30 minutes on 220C with the foil back on till it was soft and tender.
  6. Remove the ribs from the oven and let cool for 10 minutes.
  7. Take a pile of the slaw and place on a plate. Top with the rib of beef and spoon over a bit of the resting juices in the dish.
  8. Scatter with thinly sliced chilli, chopped fresh coriander and a sprinkle of sesame seeds.

Asian Slaw recipe for beef bulgogi lettuce wraps

Asian Slaw Recipe
Ingredients

1/2 red cabbage sliced

1 red onion

3 spring onions

8 radishes sliced into rounds

2 medium carrots julienned

1 bag of beansprouts


Dressing

juice and rind of 1 lime

3 dessert spoons light soy (because who actually has a table spoon in the kitchen?)

3 dessert spoons fish sauce

3 dessert spoons rice wine vinegar

3 dessert spoons toasted sesame oil

2 dessert spoons honey

1 dessert spoon sesame seeds

2 cloves of minced or finely grated garlic

1 inch thick piece of grated ginger

1 small bunch of corriander chopped finely

leaves of around 6 stalks of mint finely chopped

Instructions

Prepart the dressing by adding everything to same bowl.

Due to recent food bacteria scares related to beansprouts I added the bag to a steamer for a few minutes to kill the bacteria but still leave crunchy. After a few minutes in the steamer I rinsed under cold water to stop the cooking process and still leave a little crunch.

In a seperate large bowl add the vegetables for the slaw one by one after slicing.

Pour the dressing over the veggies and mix to combine. Leave to infuse for an hour or two in the fridge.

I served this with BBQ’d bulgogi beef lettuce wraps, pickled cucumber, pickled daikon and kimchi for my birthday BBQ last week. It still tasted great for lunch with the leftovers the day after down the beach with a nice cold can on fruity Brewdog Elvis Juice.