Korean-style barbecue beef

Name: Korean-style barbecue beef
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: Serves 6
Cuisine: Korean recipes
Ingredients: 1.5kg British beef short rib rack (also known as Jacob’s ladder), cut into ribs; Cooked sushi rice and little gem lettuce leaves to serve; For the marinade; 3 garlic cloves, crushed; 3½ tbsp dark brown sugar; 4 tbsp soy sauce; 2½ tbsp toasted sesame oil; 1½ tbsp vegetable oil; 3 tsp grated ginger; For the ssam jang sauce; 1 spring onion, finely chopped; 1 garlic clove, crushed; 4½ tbsp doenjang; 3 tbsp toasted sesame seeds; 2 tbsp gochujang; 2 tbsp mirin; 1 tsp toasted sesame oil

By: Judy Joo

Published: 31 Jul 14
Updated: 4 Apr 24

Test kitchen approved

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.

Serves 6
Hands-on time 20 min, oven and barbecue time 3½ hours, plus marinating

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Ingredients

1.5kg British beef short rib rack (also known as Jacob’s ladder), cut into ribs
Cooked sushi rice and little gem lettuce leaves to serve

For the marinade

3 garlic cloves, crushed
3½ tbsp dark brown sugar
4 tbsp soy sauce
2½ tbsp toasted sesame oil
1½ tbsp vegetable oil
3 tsp grated ginger

For the ssam jang sauce

1 spring onion, finely chopped
1 garlic clove, crushed
4½ tbsp doenjang
3 tbsp toasted sesame seeds
2 tbsp gochujang
2 tbsp mirin
1 tsp toasted sesame oil

Method

Put the beef into a large freezer bag or shallow container. Mix all the marinade ingredients in a bowl, then massage into the meat. Cover, chill and marinate for at least 2 hours or overnight.
Heat the oven to 150°C/fan130°C/gas 2. Line a roasting tin with a large double layer of oiled foil and put the ribs on top. Seal the foil over the ribs to make a parcel and roast in the oven for 3 hours until tender and beginning to fall from the bone.
To make the ssam jang sauce, mix all the ingredients together.
Light the barbecue. Once the ribs are tender, remove them from the foil parcel, transfer them to the barbecue and cook for 15-20 minutes, turning once, until sticky and smoky. Shred the meat.
Serve with cooked sticky rice, little gem lettuce leaves and the ssam jang sauce, for people to help themselves. To eat, put a small scoop of rice, a smear of sauce and a piece of beef into a lettuce leaf.

Recipe from August 2014 Issue

Nutrition

Nutrition: per serving

Calories: 356kcals
Fat: 16.6g (4.3g saturated)
Protein: 40.6g
Carbohydrates: 11.1g (6.4g sugars)
Fibre: 0.9g
Salt: 2.2g

delicious. tips

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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Korean-style barbecue beef

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