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GOCHUJANG-GLAZED SHORT RIB WITH HERBED RICE & SESAME

Serves
4
Prep
5mins
Cook
30mins
DIFFICULTY
medium
Ingredients
  • 750g Omugi short rib
  • ½ cup Gochujang paste
  • 2 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 1½ cups short grain white rice
  • 1 bunch coriander, finely chopped
  • 2 sprigs sour mint, finely chopped
  • 1 tsp ground white pepper
  • ½ tsp mandarin powder
  • baked sweet potato and toasted sesame seeds, to serve
Method
  • Wrap the short rib tightly in several layers of cling film, then freeze for 30 minutes, until firm, but not frozen. Slice into thin strips, then place in a large bowl with the gochujang, sugar, vinegar and half the sesame oil. Mix well.
  • Rinse the rice in a sieve under cold running water until the water runs clear, then put in a medium saucepan with 2¼ cups of cold water and a pinch of salt. Set over moderate heat and bring to a high simmer. Once most of the liquid has been absorbed, fit the lid, and cook for 5 minutes, then turn the heat off and leave the rice to stand for 15 minutes. Mix in the herbs, pepper, mandarin powder and remaining oil.
  • Cook the short rib over a hot barbecue grill for 4 minutes, turning several times, until firm. Serve with the rice, sweet potato and sesame seeds.
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