Create authentic Korean flavours at home with mouth-watering short beef ribs and traditional ingredients like kochugaru and kimchi. This is a cooking experience not to be missed. 

45 minutes. Dairy Free. Sugar Free.

Serves 2.

500g beef short ribs
1 teaspoon brown sugar
2 1/2 tablespoon light soy sauce
1 tablespoon sesame oil
2cm piece of ginger
1 medium carrot
1 small zucchini
100g button mushrooms
2 cloves of garlic
2 teaspoons kochugaru (Korean chilli powder)
2 teaspoons honey
1/4 cup kimchi
20g tablespoon toasted sesame seeds
1/4 cup white rice

Marinate short ribs
Rinse and pat dry short ribs. In a bowl combine 2 tablespoons of olive oil, brown sugar, ¾ of the soy sauce, half of the sesame oil and finely chopped ginger (peeled). Place ribs in a bowl with marinate and coat well. Allow to marinade for 15 minutes.

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for a minimum of 15 minutes.

Prepare stir-fry
Peel and cut carrots in half lengthways and then cut along the length, forming half moon shapes ½ cm thick. Cut the zucchini in the same way. Slice the mushrooms into ½ cm thick slices. In a bowl, combine the remaining soy sauce, kochugaru (red powder), honey and 2 teaspoons of water.

Grill short ribs
Heat oven grill at its highest setting. Line your grill tray with tin foil and place a wire rack on top. Place on second highest shelf. Grill for 6 minutes each side, spooning over the residual marinate when you turn. Rest meat for 2 minutes before cutting.

Cook stir-fry
Keeping an eye on the ribs, heat a wok on high heat and add the remaining sesame oil and crushed garlic and stir-fry for 30 seconds. Add the mushrooms, zucchini and carrot and stir-fry for 2–3 minutes. Add the kochugaru and soy sauce mixture to the stir-fry and combine. Finally, add the kimchi and stir-fry until warmed through.

To serve
Into large deep bowls add the rice, top with the stir-fry. Cut the ribs between each bone and place on top. Sprinkle with toasted sesame seeds.


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October 29, 2015 by Timothy Ryder
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