How To Make Spicy BBQ Korean Beef, Rice Bowl Recipe

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Barbecuing is highly prized in Korean cooking and there are a host of different barbecued classics. Here beef short ribs are slow-cooked for several hours to render them tender. If you prefer to use a different cut of beef, you could use brisket or chuck steak. You will need to begin this recipe a day ahead.

This recipe is extracted from Bibimbap, published by Ryland Peters & Small (£20)Photography © Ryland Peters & Small

Ingredients for Spicy BBQ Korean Beef

1 tablespoon sesame seeds
1–2 teaspoons gochujang
2 tablespoons rice wine vinegar
2 tablespoons dark soy sauce
1 tablespoons clear honey
2 teaspoons sesame oil
1 spring onion, finely chopped
1 garlic clove, crushed

Garnishes

carrots, shredded
avocado, thinly sliced
bean sprouts, trimmed
red onions, thinly sliced
cucumber, shredded

How to make BBQ Korean Beef

Combine the marinade ingredients in a bowl. Add the beef ribs, coat well and marinate overnight.
The next day, heat the oven to 150°C (300°F) Gas 2. Line a roasting pan with baking paper and lay the ribs on top. Cover the whole tin with foil and bake for 3 hours, or until the meat is falling from the bone. Don’t be tempted to remove the beef from the oven until it is really tender.
Make the chogochujang sauce. Dry fry the sesame seeds in a small frying pan/skillet until evenly toasted. Transfer to a pestle and mortar (or spice grinder) and pound to a rough paste. Place in a bowl and stir in the gochujang, vinegar, soy sauce, honey and sesame oil until smooth, then add the spring onion and garlic and stir well. Set aside.
Cook the rice according to packet instructions. Keep warm.
Once the beef is tender. Heat a barbecue until hot or alternatively use a conventional grill/broiler heated to its highest setting. Cook the ribs for 10 minutes until really charred all over.
Arrange the rice in bowls. Top with the beef and all the garnishes. Serve with the sauce to drizzle or dip