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  • Recipe

Whole Plate Short Rib with Ssamjang, Lettuce and Banchan

Whole Plate Short Rib with Ssamjang, Lettuce and Banchan

Ingredients

  • ½ c
    Kosher Salt
  • ½ c
    Sugar
  • ½ gal.
    Water
  • 4 lb.
    Whole Beef Short Ribs (around 8-10 inches long)
  • 1 c
    Soy Sauce
  • ½ c
    Sesame Oil
  • ½ c
    Mirin
  • ½ c
    Brown Sugar
  • 2 ea.
    Asian Pears, peeled and finely grated
  • 8 ea.
    Garlic Cloves, finely minced
  • 2 T
    Ginger, finely minced
  • 4 ea.
    Green Onions, finely chopped
  • 2 tsp.
    Black Pepper
  • 2 T
    Toasted Sesame Seeds
  • Steamed White Rice, as needed
  • Ssamjang, as needed
  • Perilla or Shiso Leaves and/or Lettuce Leaves
  • Banchan, such as kimchi, pickled daikon with jalapeños or other marinated vegetables

Preparation

Dissolve salt and sugar in water and brine meat, fully submerged for 2 to 3 hours. Rinse and pat dry.

Whisk together soy sauce, sesame oil, mirin and brown sugar until dissolved. Stir in Asian pear, garlic, ginger, green onion, pepper and sesame seeds. Marinate ribs at least 8 hours or overnight, turning occasionally.

Place meat on a foil-lined rimmed baking sheet and roast in a preheated 340ºF until meat is tender but not falling off the bone for about 45 minutes (baste with reserved marinade every 15 minutes). Increase temperature to broil and cook until ribs are deeply browned and caramelized for 5 to 10 minutes more.

Slice between the bones and serve immediately with rice, ssamjang, perilla/shiso leaves and/or lettuce leaves for wrapping. Accompany the dish with banchan, such as kimchi, pickled daikon with jalapeños or other marinated vegetables.

Owner Hansol Kim | Café Round K by Sol, New York