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Korean BBQ Short Ribs Class

Chef Tucker
Cook time: 120 minutes
Servings: 2
Difficulty: Advanced
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Before you start

  1. Homework: The Night Before Cooking
  2. Peel and mince 5 cloves of garlic. Peel and grate a knob of ginger on the microplane, until you collect 1 tablespoon of grated ginger.
  3. In a small pot on medium heat, whisk together 1 cup of soy sauce, 1⁄2 cup water, 1⁄2 cup brown sugar, 1⁄4 cup Brown Butter True Honey, 2 tablespoons minced garlic, 1 tablespoon grated ginger, 1 tablespoon gochujang, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil and 1 teaspoon black pepper together.
  4. Bring up to a boil.
  5. Whisk together the tablespoon of cornstarch with a tablespoon of water until the cornstarch dissolves. This is called a slurry. Pour the slurry into your soy sauce mixture once it has reached a boil. Drop the heat to medium-low and cook until the sauce thickens, about 3-5 minutes.
  6. Let the sauce cool.
  7. Reserve a quarter of the sauce for the next day and use the rest to marinade all of the short ribs overnight! Stick them into a bag, bowl with plastic wrap, or container and pour the sauce over. Leave covered overnight in the fridge.

What you'll learn

  • Marinate and achieve the perfect balance of sweet, savory, and umami flavors of a Korean BBQ-style sauce.
  • Learn how to cook the ribs to tender perfection while developing a beautiful sear on the outside.
  • Curate a beautiful coleslaw and whip up a flavorful salad dressing!

Mise En Place

Whisk
Knife
Cheese Grater
Chopping Board
Saute Pan
Rubber Spatula
Kitchen Shears
Large Pot with Lid
Microplane
Sauce Pot
Peeler
Fork
Bowl

Shopping List

Korean short ribs, 1 lb

Sesame oil, 2 tbsp

White sesame seeds, 2 tbsp

For the Rice

Jasmine rice, 1 cup

Beef stock, 2 cups

Bay leaf, 1x

Balinese Truffle Salt, to taste

For the Pickled Vegetable

Large carrot, ½

Small daikon radish, 1x

Rice wine vinegar, 1 cup

Water, ½ cup

Granulated sugar, 1 cup

Korean chili powder, 1 tsp

For the Slaw

Small Napa cabbage or red cabbage, 1x

Red bell pepper, 1x

Large carrot, ½

Scallions, 1 bunch

Jalapeño or serrano chile, 1x

For the Slaw Dressing

Kewpie mayo, ½ cup

Lime, 1x

Rice wine vinegar, 3 tbsp

Gochujang, 2 tbsp

Cloves garlic, 2x

Ginger, ½ oz

Soy sauce, 1 tbsp

For the BBQ Marinade

Soy sauce, 1 cup

Water, ½ cup

Brown sugar, ½ cup

Brown Butter Truffle Honey, ¼ cup

Cloves garlic, 5x

Gochujang, 1 tbsp

Rice wine vinegar, 1 tbsp

Ground black pepper, 1 tsp

Ginger, 1 tbsp

Sesame oil, 1 tsp

Cornstarch, 1 tbsp

Water, 1 tbsp

Prep

  1. In the small pot, combine the cup of jasmine rice with two cups of stock. Add the bay leaf in and a pinch of Balinese Truffle Salt. Grate in one clove of garlic with the Microplane.
  2. Bring the rice up to a boil then adjust the heat down to a low simmer, cover, and cook for about 15-20 minutes or until the liquid has been absorbed and the rice is fully cooked.
  3. Cut half the carrot and the daikon radish into matchsticks. Julienne the red pepper.
  4. Combine one cup rice wine vinegar, one cup sugar, a half cup of water, a pinch of Balinese Truffle Salt, and a pinch of chili flakes to a small pot. Bring up to a boil and then drop in your matchstick carrot and daikon. Turn off heat and let them steep. These are the pickled vegetables.
  5. Quarter and finely shred the cabbage.
  6. Grate the other half of the carrot on the box grater for fine shreds.
  7. Bias slice the scallions.
  8. Slice jalapeno or serrano.
  9. To make the slaw dressing: whisk together ½ cup of kewpie mayo, 3 tablespoons of rice wine vinegar, 2 tablespoons of gochujang, and 1 tablespoon of soy sauce. Grate in two cloves of garlic and a small knob of ginger. Zest in one lime and the juice from it as well. Taste the dressing and adjust seasoning as needed.
  10. Mix the shredded cabbage, shredded carrot, bell pepper, and scallions with the kewpie slaw dressing. Adjust seasoning to taste and let it marinate for a few minutes to increase the flavor.

How to cook

  1. In a small sauté pan over medium low heat, dry toast the sesame seeds until fragrant. Turn off heat and set aside.
  2. You can use the same saute pan to reheat the remaining marinade. Bring the marinade up to a simmer then turn the heat off.
  3. Start to heat your large sauté or cast iron pan over high heat.
  4. Add your oil once the pan starts to smoke. Add your short ribs to the pan, flipping every 30 seconds until medium rare, about 4-5 minutes. Remove the short ribs from the pan, transfer them to a cutting board, and let them rest off heat.
  5. Remove the bay leaf from the rice and fluff it with a fork.
  6. Plate up the rice and slaw and serve the short ribs over the top. Add more sauce if you’d like over the top of the short ribs. Add some pickled veg matchsticks on top for some acid! Sprinkle the toasted sesame seeds over the top and you’re ready to dive in!

From the chef

Chef Tucker here! Devour your foodie bucket list with the planet's iconic food and recipes! On this trip, we’re headed off to Korea with some Korean Short Ribs! They’re thinly sliced on the bone and super scrumptious. Learn to make a Korean BBQ-style sauce over some beautifully steamed rice and all the accompaniments for the best Korean rice bowl in your very own kitchen!

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