THE SESAME RIB-LACQUER
(Our Play on Korean Beef Ribs / Galbi)
Ingredients: 600g Beef short ribs (thinly sliced across bone), 4 tbsp Soy sauce, 2 tbsp Brown sugar, 1 tbsp Sesame oil, 1 Grated Pear (tenderizer), 1 tbsp Garlic paste, 1 tbsp Ginger paste...
Ingredients
- 600g Beef short ribs (thinly sliced across bone)
- 4 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 tbsp Sesame oil
- 1 Grated Pear (tenderizer)
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
Cooking Method
- The Coat Toss ribs in the silk and architect ingredients; let rest for 1 hour to tenderize.
- The Scorch Grill on very high heat for 3 minutes per side until charred and the edges are blackened.
- The Bloom Add a 20ml splash of water to the pan to release the caramelized meat sugars.
- The Marriage Baste with the leftover marinade until the ribs are lacquered and dark brown.
- The Final Flourish Top with toasted sesame seeds and fresh spring onions.