THE SESAME RIB-LACQUER

(Our Play on Korean Beef Ribs / Galbi)

THE SESAME RIB-LACQUER

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

  1. The Coat Toss ribs in the silk and architect ingredients; let rest for 1 hour to tenderize.
  2. The Scorch Grill on very high heat for 3 minutes per side until charred and the edges are blackened.
  3. The Bloom Add a 20ml splash of water to the pan to release the caramelized meat sugars.
  4. The Marriage Baste with the leftover marinade until the ribs are lacquered and dark brown.
  5. The Final Flourish Top with toasted sesame seeds and fresh spring onions.

Cuisine: Asian

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