The sun seems like it is here to stay, and while on my daily walk, I have noticed the smell of BBQ smoke. Everywhere I go, it seems to follow me. It is clearly the right time to put the music up loud and cook up some Korean-style delicacies from your own home; but the grill is optional! This post will cover the three most important parts to cooking up your own feast; the meat and two delicious side dishes to pair it with. For the full experience, serve up with a bowl of rice!
Part one: Ribs
Although delicious chargrilled, these Korean BBQ beef ribs are versatile and can be cooked in an oven too. If you are not a fan of beef ribs, or simply prefer vegetables or meat, the glaze can be used on these instead.
- 1kg beef spare ribs
- 150ml soy sauce
- 3 Tbsp brown sugar or agave syrup
- 50ml mirin; a type of rice wine
- 1/2 white onion, finely diced
- 1/2 small pear or apple
- 3 cloves of garlic, minced
- optional: 1 Tbsp Korean gochujang paste
- Finely chop your onion and grate your apple or pear
- Combine the soy sauce, brown sugar, mirin, minced garlic, onion, pear and gochujang paste in a zip lock bag or Tupperware container
- Place your ribs, or substitute into the same container, seal it and give it a good shake for up to 1 minute. The idea is that the meat is covered in the sauce.
- Leave to marinate for 5 hours, but preferably overnight.
- Preheat the oven to 150°C
- Line a baking tray or cooking dish with aluminium foil, place the marinated meat inside.
- Once the oven is hot, cook the beef ribs for approximately 2 hours. If cooking vegetables or other meat, this time will shorten significantly.
Part Two: Korean Omelette
- 6 eggs
- 1 Carrot
- Spring onion
- Chop the carrot and spring onion finely and place to the side
- Whisk the eggs together and pour half of the mixture into a pre-heated pan
- When the eggs begin to bubble, place the spring onion and carrot in
- At the point when the eggs set, roll the omelette up like a spring roll, move to the side of the pan and pour the rest of the egg mixture into the pan.
- Once again, when the eggs are set, roll the omelette up completely and serve.
Part Three: Spinach Side Dish
- 1 small bag of spinach
- 2 tsp spring onion
- Optional: shredded carrot
- 1 clove of garlic, minced
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- After washing it, boil the spinach in salted water
- Drain away the water with a sieve and run the spinach under cold water for at least a minute
- Squeeze excess water out of the spinach
- Roughly chop the spinach up three or four times
- Add salt to taste, the sesame seeds and oil, garlic and spring onion before mixing and serving.