Marinated short ribs seasoned with yakiniku sauce, grilled until cooked and fragrant. Served with spicy gochujang sauce. Eat with kimchi, sesame leaves, coriander, garlic. Delicious in the original Korean style.
| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Rice and flour |
Vegetable | 45 Min |
1 place |
ingredient
- 20 grams of Yakiniku sauce, Aero brand, 1000 g. X1
- 200 grams PRO-B Thai Wagyu Rib 250G
- 15 grams Gochujang (Korean chili sauce) 1kg.X1
- 15 grams of seafood dipping sauce, Aero brand, 1100 g. X1
- 15 grams of corn syrup 2.45 kg.X1
- 30 grams of onion, peeled
- 2 grams red chili pepper
- 2 grams of white sesame
- 30 grams of Jinmi cabbage kimchi
- 5 Korean sesame leaves
- 20 grams coriander
- 2 grams of peeled Chinese garlic cloves
- 5 grams of green chili peppers
- 200 grams of Japanese rice, Sasanishikiero
Preparation
method
- Season the ribs with yakiniku sauce, then grill until cooked. Cut the meat into bite-sized pieces.
- Mix gochujang sauce, seafood sauce and corn syrup together.
- Mix the meat, sauce, and onion and red pepper together.
- Arrange on a plate, garnish with garlic, Korean chili pepper and sprinkle with sesame seeds.
- Served with Japanese rice, sesame leaves, coriander and kimchi.
