Korean Beef Rib
Ingredients
For the ribs
1kg beef ribs, large and meaty
Salt and pepper (optional for seasoning) to taste
For the marinade
½ cup Gochujang (Korean chilli–rice fermented paste)
¼ cup kimchi base (store-bought or homemade)
2 tablespoons Korean dried chilli flakes
Mirin (about ½ cup)
¼ cup soy sauce
Coconut sugar (or brown/caster sugar, about ¼ cup)
¼ cup miso paste
¼ cup radish kimchi (or any kimchi), chopped
Large knob fresh ginger, finely grated
Fresh garlic (about 6 cloves), finely grated or chopped
3 long red chillies, sliced with seeds
1 bunch fresh coriander, washed & chopped
1 bunch spring onions, chopped
For the base of the braise
¼ wombok (Chinese cabbage), chopped
Optional additional vegetables (1 onion, 1 carrot, or Asian greens)
To finish
Extra coriander
Extra spring onion
Method
Begin by preparing the marinade. Slice the spring onion lengthwise, finely dice the red onion and crush the garlic. Leave the pieces a little chunky so they stay visible and flavourful in the final dish. Slice the ginger or grate it finely for maximum aroma. Chop fresh coriander and slice the long red chillies, seeds included for extra heat.
Place all these aromatics into a large mixing bowl. Add a generous spoonful of gochujang, a good amount of kimchi base, and a handful of Korean dried chilli flakes. Pour in the mirin for sweetness and acidity, followed by soy sauce for richness and seasoning. Add coconut sugar and a spoonful of miso, letting it dissolve into the mix. Fold in chopped radish kimchi for a fermented kick.
Stir everything together until the marinade becomes thick, red and fragrant. It should smell powerful, spicy and deeply savoury.
Place the beef ribs into the bowl. Use tongs to coat them—this marinade will stain your hands, so tongs are your best friend. Turn the ribs until every surface is covered.
Lay chopped wombok into the base of your baking dish; it will soften, wilt and become the flavour foundation as it cooks. Arrange the ribs on top and scrape every last drop of marinade from the bowl over the meat. This marinade becomes the sauce, so none of it should go to waste.
Cover the dish with a lid and place it into a 160°C oven for 1½–2 hours, or longer until tender. The ribs are ready when a fork easily slips into the meat or when a bone twists and almost pulls free. Leave the bone attached if possible—it looks fantastic when serving.
Lift the ribs onto a platter and spoon the thick, spicy Korean sauce over the top. Finish with fresh coriander and sliced spring onion.
Taste the sauce first—it will be sweet, spicy, fermented and deeply rich from the gochujang and kimchi. Then tear into the ribs; the meat should fall apart with a fork, tender and full of Korean heat.
A perfect dish for mates who love spice, comfort food and a little chaos at the table.
