Korean Inspired Beef Short Ribs with Homemade Gochujang Sauce

Ingredients

For the Beef Short Ribs
• 1.5 kilograms Beef short ribs (trimmed and cut into individual pieces)
For the Gochujang Sauce
• 100 grams Gochujang (Korean red chili paste) (good quality)
• 60 milliliters Soy sauce (low sodium preferred)
• 40 grams Brown sugar (packed)
• 30 milliliters Sesame oil (toasted for depth of flavor)
• 15 milliliters Rice vinegar (to balance sweetness)
• 4 cloves Garlic (minced)
• 20 grams Ginger (fresh, grated)
• 1 teaspoon Black pepper (freshly cracked)
For the Pickled Vegetables
• 1 large Carrot (julienned)
• 200 grams Daikon radish (julienned)
• 1 medium Cucumber (julienned)
• 200 milliliters Water (for brining)
• 100 milliliters White vinegar (for brining)
• 50 grams Sugar (for brining)
• 10 grams Salt (for brining)
For the Jasmine Rice
• 300 grams Jasmine rice (rinsed)

Instructions

1. 1. Prepare the Gochujang Sauce: In a large bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper until smooth and well combined. Set aside 120 ml of the sauce for serving later and use the remainder to marinate the beef.

   Ensure the sauce balances sweetness and spiciness to your liking; adjust gochujang and sugar if needed.

2. 2. Marinate the Beef Short Ribs: Place the trimmed short ribs in a shallow dish or a large resealable bag, and pour the remaining gochujang marinade over the ribs. Ensure each rib is well-coated. Cover with plastic wrap or seal the bag and refrigerate for at least 4 hours, preferably overnight for maximum flavor development.

   Ensure the beef is well-coated, and marinate in a cool environment to prevent spoilage.

3. 3. Prepare the Pickled Vegetables: In a saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat. In a large bowl, combine julienned carrot, daikon radish, and cucumber. Pour the hot brine over the vegetables, ensuring they are submerged. Let cool, then cover and refrigerate for at least 2 hours or until ready to serve.

   Ensure the vegetables are completely covered by the brine to pickle uniformly.

4. 4. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a rice cooker or pot, combine rinsed rice with 450 ml of water. Cook according to the rice cooker instructions, or bring to a boil in a pot, then cover and reduce to low heat for 15 minutes. Let it steam for five additional minutes after cooking, then fluff with a fork.

   Ensure not to lift the lid too early during cooking to maintain steam.

5. 5. Grill the Beef Short Ribs: Preheat your grill or stovetop grill pan to a medium-high level (around 200°C). Remove the ribs from the marinade, allowing excess marinade to drip off. Grill the ribs for 6-8 minutes on each side, or until deep grill marks appear and they reach an internal temperature of at least 65°C (medium rare) or 70°C for medium. Baste with reserved sauce during the last minute of cooking.

   Be careful of flare-ups and ensure ribs are cooked to a safe temperature. Let rest for 10 minutes after grilling.

6. 6. Plate and Serve: On a large platter, arrange the grilled beef short ribs alongside mounds of jasmine rice. Garnish the rice with pickled vegetables for a colorful presentation. Drizzle the reserved gochujang sauce over the ribs and serve extra sauce on the side.

   Ensure the plating is visually appealing and vibrant using contrasting colors.