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Korean short beef ribs with banchan and rice
Fruit and vegetables
1 small
onion
1 small firm pear (
nashi
, if you can find it), peeled and cored
5
garlic
cloves
thumb-sized piece fresh root
ginger
, grated
6 baby
cucumbers
(or 1 large)
1
garlic
clove, crushed
2
spring onions
, thinly sliced
Little Gem lettuce
leaves, separated
Tins, packets and jars
steamed
rice
Cooking ingredients
75ml/5 tbsp
soy sauce
75ml/5 tbsp
rice wine
or sake (or use water)
3 tbsp runny
honey
2 tbsp
sesame oil
2 tsp ground
black pepper
1 tbsp
gochujang
paste
1 tbsp
sea salt
flakes
2 tbsp
rice vinegar
1 tbsp
sesame oil
1 tbsp
sesame seeds
, toasted
2 tsp soft dark
brown sugar
2 tsp
fish sauce
2 tsp
gochujang
paste
1 tbsp
sesame seeds
, toasted
Meat, fish and poultry
800g/1lb 12oz short beef ribs, cut flanken-style
Other
kimchi
Korean or Japanese pickles
ssamjang sauce
Back to recipe
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