Recipe & Pairing | Billy Law's Korean Barbecued Beef Short Ribs

Billy Law’s “Cook Korea!” (available now!) celebrates the most popular Korean dishes from the streets and homes across the nation.

This is food with a singular mission: to deliver maximum flavour in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, it’s all undeniably delicious.

And although it features more than 70 classics (such as tteokbokki, japchae, and the famous bulgogi and bibimbap), you just know we had to pair something with some epic Korean barbecue, like these mouth-watering beef short ribs.

Pairing tip: “A little peek behind the curtain for you - every month when we’re preparing the pairing notes for our wine club we have to check that we haven’t automatically given beef short ribs as the pairing for cabernet sauvignon. It’s a staple, a go-to, a reflex. This dish is what cabernet sauvignon dreams of, and visa versa. Go ahead and make those dreams come true - and believe me, get around this pairing and you’ll think you’re dreaming too.” - Nick

Pair this with...

Barbecued Beef Short Ribs (Galbi)

“Nicknamed ‘the king of all Korean barbecue’, galbi is a favourite at any gathering around the grill. The ingenious way of filleting the meat from the rib in a long thin strip – but leaving it still attached to the bone – means the beef cooks very quickly and stays juicy. It takes some practice to fillet the rib, but this is an impressive art worth mastering: so, take your time and treat it with care." Billy Law

Serves 4-6

INGREDIENTS

1 kg (2 lb 3 oz) beef short ribs
soy and wasabi dipping sauce, to serve (recipe follows)

Beef short ribs marinade
½ onion, peeled
1 nashi or asian pear, peeled and cored
5 garlic cloves, finely chopped
2 cm (¾ in) piece of ginger, peeled and finely grated
2 tablespoons caster (superfine) sugar
60 ml (¼ cup) soy sauce
60 ml (¼ cup) mirin
2 tablespoons sesame oil
¼ teaspoon freshly ground black pepper

METHOD

• Trim any fat and silver skin from the ribs, then cut the beef between the ribs into individual pieces. Place a rib, bone side down, on a chopping board. Starting from one side of the rib, carefully tease the meat away from the bone with a very sharp knife without separating it completely. Leave one end of the meat still attached to the bone like a hinge. Open out the meat from the rib (like opening a book), and butterfly the meat part into a long, flat strip, about 5 mm (¼ in) thick. Repeat with the remaining rib pieces then place them in a large bowl.

• To make the marinade, combine all the ingredients in a food processor and blend to a puree. Pour the marinade over the ribs and mix well using your hands.

• Take a rib bone, roll the meat back around the bone into a scroll, then place it back in the bowl. Repeat with the remaining ribs, so they are sitting neat and tidy in the marinade. Cover the bowl with plastic wrap and transfer to the fridge to marinate for 2 hours, or preferably overnight.

• Take the ribs out of the fridge at least 1 hour prior to cooking to allow them to come to room temperature. Set up a Korean barbecue grill plate on a portable gas stove in the centre of the dining table, or set a chargrill pan over high heat. Place the rib pieces on the grill, unrolling them into long strips so they cook evenly. Grill the meat, turning occasionally, for 2–3 minutes, until slightly charred and caramelised on each side.

• Cut the meat into bite-sized chunks with a pair of kitchen scissors. Serve immediately with the soy and wasabi dipping sauce.

NOTE / If you prefer, you can also wrap the meat in a cos (romaine) lettuce leaf with a little sliced raw garlic and a drizzle of spicy dipping sauce.

Soy and wasabi dipping sauce (Ganjang wasabi)

"To fully appreciate the smoky charcoal flavour of grilled barbecue meat, it’s best to enjoy it with a dipping sauce that isn’t too overpowering. This thinned-down sweet soy sauce with a subtle kick of wasabi is always a popular choice at traditional barbecue restaurants." Billy Law

Makes about 125 ml (½ cup)

2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon rice vinegar
1 tablespoon caster (superfine) sugar
Dab of wasabi paste
2 teaspoons finely chopped onion

• Combine all the ingredients and 2 tablespoons of water in a bowl and stir until the sugar has dissolved.

• Cover and set aside for at least 1 hour to allow the flavours to develop. Serve as it is or strain to remove the onion for a clear sauce.

• Store in an airtight container in the fridge for up to 5 days.
  

Recipe & images from "Cook Korea!" by Billy Law, published by Smith Street Books, $49.99. Food photography © Daniel Herrmann-Zoll.