Korean BBQ Kalbi

INGREDIENTS

• 4 beef short ribs, about 800g of meat including the bone
• 100g granulated sugar
• 3 cloves garlic minced
• 15g fresh ginger, minced
• 2tsp salt
• 1tbs dark sesame oil
• 1tbs soy sauce
• 1.5tbs roasted crushed sesame seeds
• 1.5tbs vegetable oil
• 1tbs freshly ground black pepper
• Red leaves lettuce, to serve

For the Ssam Jang sauce

• 40g Korean chilli paste, called gochujang
• 60g Korean soy bean paste, called dwenjang (if you can't find this, use red miso)
• 25g chopped spring onions
• 30ml Mirin rice wine
• 5g sesame seeds
• Dark sesame oil

For the Korean sticky rice

• 1 cup short grain Korean rice

METHOD

For the BBQ kalbi

Cut the meat into two-inch slices and trim any excess fat. Remove bones and discard or reserve for another use. In a large bowl, mix the meat in with the sugar with your hands, massaging the sugar in thoroughly. Refrigerate for 30 minutes.

Remove the meat from the bowl, shake off any excess sugar and place in another large bowl. Discard the sugary water that has seeped from the meat. Mix in the rest of the ingredients, again massaging in the ingredients with your hands. Let it marinate for one to two hours.

Heat a grill pan or skillet over very high heat. Cook the beef, working in batches to not overcrowd the pan. Cook until well-browned on the bottom and caramelised markings appear, about one to two minutes. Flip over and cook the other side for one to two minutes. Serve immediately with Ssam Jang sauce, Korean sticky rice and red lettuce leaves.

For the Ssam Jang sauce

Mix all sauce ingredients together. Put in a small bowl and serve with kalbi.

For the Korean sticky rice

Wash the rice with cold water three or four times, rinsing and draining the starch out. Cook the rice in a rice cooker using 1.1 cups of water to 1 cup of rice. When cooked, fluff the rice with a fork before serving.