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
- 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