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Ingredients
- BEEF RIBS:
- 8 Bone in beef short ribs
- 3 Tbls Soy sauce
- 2 Tbls Hoisin sauce
- 1 Tbls Honey
- 2 Tbls Mirin
- 1 Tbls Sesame oil
- 1 Tbls Garlic, crushed
- 1 Tbls Scallions, minced
- QUICK PICKLES:
- 3 Tbls Sunflower oil
- 3 Tbls Rice wine vinegar
- 1 Tbls Soy sauce, reduced sodium
- 1 Tsp Lime zest
- 1 Tsp Lime juice
- 2 Large carrots, julienned
- BULGOGI SAUCE:
- 1/4 Cup Kewpie mayonnaise
- 1/4 Cup Gochujang paste
- 2 Tbls Sriracha sauce
- NURUNGJI:
- 2 Cups cooked sushi rice
- TO SERVE:
- 2 Mini gem lettuces
- 180g jar of kimchi
- Finely sliced Chili
- Finely sliced scallion
Method
- BEEF RIBS:
- Preheat the oven to 140C
- Combine the marinade ingredients, soy, sugar, honey, mirin, sesame oil, garlic and scallions in a jug and mix well.
- Lay the beef bone side down in a baking dish and coat with the marinade. Cover the dish tightly with foil and bake For 2-2 1/2 hours or until the meat falls off the bone. Remove the foil, baste with the marinade in the baking dish and bake for 10-15 minutes, basting every 5 minutes until the edges are dark and crispy.
- Remove from the oven to cool slightly. Once cool enough to handle pull out the bones and slice the meat thinly.
- QUICK PICKLES:
- Place the oil, vinegar, soy, lime zest and lime juice in a bowl and mix well. Place the carrots into the liquid and coat thoroughly. Place in the fridge for 30 minutes or until ready to serve.
- BULGOGI SAUCE:
- Combine the mayonnaise, gochujang and sriracha and mix until combined.
- NURUNGJI :
- Preheat the oven to 180C
- On a lined baking sheet spread the rice thinly into a rectangle shape, Use a spatula to even up the sides and flatten the rice. A little water will help stop the rice sticking to the spatula.
- Using the edge of the spatula or a knife, cut the rice into 16 equal pieces. Its easier to make the cuts now whilst the rice is soft, once it crisps up its much harder to cut without breaking it.
- Bake for 15-20 minutes or until crisp and golden.
- TO SERVE:
- Place the nurungji rice crisps on the plates and top each one with a gem lettuce cup. Place some pickled carrot on the lettuce, some kimchi and beef on top of the carrot, drizzle with the Bulgogi sauce and scatter some sliced scallions and fresh chili on top.
- Then gobble it all up!
Product used in recipe
- Obento - Mirin Seasoning