Beef rib kalbi with yuzu parsley cucumber salad
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- 100g fresh ginger, peeled and roughly chopped
- 20g garlic cloves, peeled
- 150g spring onions, roughly chopped
- 75g Ssamjang
- 110g white miso
- 40g white soy sauce
- 10g fish sauce
- 25g sesame oil
- 1kg beef short rib, cut into 1cm strips across the bone
- ½ cucumber
- 1 handful flat leaf parsley
- 1 handful mint leaves
- 1 tsp sugar
- 20g yuzu juice
- 2 tsp white soy
- a few drops of fish sauce, to taste
- a few drops sesame oil, to taste
For the Ssamjang-Miso Marinade
For the Yuzu Parsley & Cucumber Salad
- To make the marinade, place the ginger, garlic and spring onions into a blender along with the Ssamjang, miso, soy, fish sauce and sesame oil. Blend to a smooth puree. Score the flesh of the beef all the way down to the bone, laterally across the rib. Leave 1-2cm between each incision. Generously rub the marinade onto the beef, ensuring all the incisions are filled. Place in the fridge to marinate for at least 24 hours.
- For the salad, finely slice the cucumber into thin strips. Wash, then roll and finely slice the larger leaves of the parsley and mint and add to the cucumber, leaving the smaller leaves whole.
- In a small bowl, dissolve the sugar in the yuzu and white soy and season with fish sauce and sesame oil. Mix well to combine and use to dress the cucumber salad.
- To finish, preheat a Charcoal BBQ and place the ribs flesh-side up (so the bone is in contact with the grill). Grill on low for several minutes, then increase the heat and flip the ribs over and brush with marinade. Continue to turn the ribs and brush with marinade, cooking until an internal temperature of 56°C is reached when using a probe thermometer. Remove from the grill and allow to rest. Remove the meat from the bones and slice lengthwise off, being wary of the connective tissue between the meat and bone, then slice into 1-2cm sized pieces.
- Serve with the cucumber salad.