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Korean barbecue: 4 simple recipes for a fresh & fiery Asian feast
South Korea is tipped to be Asia's next star food destination. Bring the bright flavours of this trendy cusine to your table with these recipes for pork ribs, kale and cucumber kimchi and spicy bulgogi chicken and beef
PORK RIBS
Serves: 4
Prep time: 10 minutes + marinating
Cooking time: 1½ - 2 hours
Ingredients:
80ml (⅓ cup) gochujang (Korean hot pepper paste, available from Asian grocers)
60ml (¼ cup) mirin
80ml (⅓ cup) sesame oil
125ml (½ cup) honey
6 cloves garlic, finely chopped
1 knob ginger, peeled and finely chopped
1 small red onion, finely chopped
1 red apple, peeled and grated
5ml (1 tsp) ground black pepper
1.5-2kg pork ribs
Method:
- Combine all the ingredients in a large bowl. Refrigerate overnight.
- Preheat oven to 160°C. Line a large oven tray with baking paper.
- Place ribs on tray and bake, basting regularly, for 1½ - 2 hours or until ribs are tender and well caramelized. Slice ribs before serving.
KALE AND CUCUMBER KIMCHI
Makes: 2½ cups
Prep time: 20 minutes + resting time
Cooking time: 5 minutes
Ingredients:
4 baby cucumbers, peeled and cut into thin semi-circles
60ml (¼ cup) sea salt
4 large stalks curly kale, stems removed
250ml (1 cup) water
125ml (½ cup) white-wine or rice-wine vinegar
100g (½ cup) white sugar
4 small red chillies, finely sliced
15ml (1 tbsp) grated ginger
15ml (1 tbsp) finely chopped garlic
15ml (1 tbsp) gochujang (Korean hot pepper paste)
Method:
- Place cucumber and salt in a bowl and leave to stand for 30 minutes.
- Bring a saucepan of salted water to the boil. Blanch the kale leaves for 30 seconds, remove and refresh in cold water. Cut into 2cm pieces.
- Combine remaining ingredients in a saucepan and bring to the boil over high heat. Remove from heat and set aside to cool.
- Rinse cucumber well, add to kale.
- When liquid is cool, pour over cucumber and set aside for 30 minutes to allow flavors to absorb.
Cook's note: Kimchi will keep in an airtight container in the fridge for 1 to 2 weeks.
SPICY BULGOGI CHICKEN
Serves: 4
Prep time: 10 minutes + marinating
Cooking time: 6 minutes
Ingredients:
500g chicken thighs, skin removed, trimmed
15ml (1 tbsp) Korean red pepper powder
10ml (2 tsp) gochujang (Korean hot pepper paste available from Asian stores)
10ml (2 tsp) soy sauce
10ml (2 tsp) honey
2.5ml (½ tsp) sesame oil
5ml (1 tsp) finely chopped garlic
5ml (1 tsp) sesame seeds
30ml (2 tbsp) finely sliced shallot rounds
Method:
- Combine all ingredients in a shallow dish and refrigerate for 1 hour.
- Cook the chicken on a very hot teppanyaki grill or braai for 2-3 minutes on each side, or until just cooked.
- Slice into bite-sized pieces. Sprinkle with sesame seeds and shallots before serving.
BULGOGI BEEF
Serves: 4
Prep time: 10 minutes + marinating
Cooking time: 4 minutes
Ingredients:
500g fillet, trimmed and finely sliced along the grain
10ml (2 tsp) soy sauce
10ml (2 tsp) honey
5ml (1 tsp) apple juice
2.5ml (½ tsp) finely chopped garlic
2.5ml (½ tsp) grated ginger
2.5ml (½ tsp) ground black pepper
5ml (1 tsp) sesame seeds
30ml (2 tbsp) finely sliced spring onion
Method:
- Combine all ingredients in a large bowl. Refrigerate overnight.
- Cook beef on a very hot teppanyaki grill or braai for 30 seconds on each side, or until just cooked.
- Sprinkle with sesame seeds and shallots and serve.