Ingredients
- 800g Korean beef short ribs*
- Beef Marinade: 1/3 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 3 cloves garlic, minced, 2 tsp ginger, minced, 1/2 white onion, grated, 1/2 nashi pear, grated, 1 tsp sesame oil
- 12-16 perilla leaves
- 12-16 lettuce leaves
- 1 cup sushi rice
- Sauce: 1 tbsp Gochujang, 1 tbsp white miso, 1 tbsp honey, 1/2 onion, diced, 1 tsp soy sauce, 1 tsp sesame seeds, 1/2 tsp white pepper
- Garnishes (optional): Spring onion, thinly sliced, Green chili, thinly sliced, Sesame seeds, Kimchi
- Cooking oil
- *Korean beef short ribs can be purchased from Korean grocers. If not available, thinly sliced oyster blade can be used as a substitute.
Method
- Marinate the Beef: In a bowl, combine soy sauce, mirin, brown sugar, minced garlic, minced ginger, grated white onion, grated nashi pear, and sesame oil. Place the beef in the bowl and mix well. Ensure the ribs are well-coated. Marinate for at least 30 minutes, or overnight for optimal flavour.
- Cook Sushi Rice: Cook sushi rice according to package instructions. Allow it to cool slightly.
- Prepare the Sauce: In a small bowl, mix Gochujang, white miso, honey, diced onion, soy sauce, sesame seeds, and white pepper to create the sauce.
- Cook the Beef: Preheat a grill, BBQ or a pan over medium-high heat. Grill the marinated beef short ribs for 2 minutes on each side or until cooked to your desired level of doneness.
- Assemble the Wraps: Lay out a perilla leaf and/or lettuce leaf. Place a spoonful of sushi rice on the leaf. Add a few slices of grilled beef on top. Drizzle the sauce over the beef. Garnish with optional toppings such as thinly sliced spring onion, green chili, sesame seeds, and kimchi.
- These wraps offer a delightful combination of flavours and textures, enjoy!
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce