Korean-style barbecue beef
- August 2014
- Serves 6
- Hands-on time 20 min, oven and barbecue time 3½ hours, plus marinating
Judy Joo’s Korean-style barbecue beef contains a variety of beautiful textures: crunchy lettuce, sticky rice and the smoky, spicy meat. An adaptation of a classic Korean dish.
If you’re making a bbq feast, you should add Judy Joo’s chicken wing recipe to your menu, too.
- 16.6g (4.3g saturated)
- 11.1g (6.4g sugars)
Make the ribs up to the end of step 2 and make the ssam jang sauce the day before. Chill overnight, covered. Bring the ribs to room temperature for 30 minutes before finishing the recipe.
No Barbecue? Once the ribs have cooked for 3 hours, griddle them on the hob for 15-20 minutes, then serve.
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