¼ white cabbage
½ unripe Conference pear.
3 tbsp squeezy mayonnaise
chilli paste to dip (*preferably Korean Gochujang chilli paste)
Put the stock ingredients in a large pan, with a steaming basket lined with greaseproof paper on top. Bring to a boil (with the lid on the steamer) and then reduce the heat to a simmer.
Mix the marinade ingredients together in a medium sized bowl. Spoon half the marinade over the top of the raw ribs and roll them around until they are fully coated.
Place the ribs on the greaseproof lined steamer, making sure they have enough space to cook evenly (depending on the size of your steamer, you may need to do this in batches). Steam for 20 minutes.
After 20 minutes, carefully remove the lid from the steamer making sure to keep out of the way of the steam.
Place the ribs into a bowl and coat with 1tbsp of vegetable oil to stop them sticking to the griddle plate (you can skip this step if using a BBQ).
Place a griddle pan over a medium high heat and lay the ribs on top. Griddle the ribs on all sides and then baste with the remaining marinade. Continue until all the marinade is used up and the ribs are sticky.
To make the slaw, finely slice the cabbage and the pear. Toss together, squeezing the mixture gently to release some juice from the pear. Place in a bowl with lines of mayonnaise squeezed over the top.
Pile the ribs onto a serving dish and serve with the slaw and chilli paste on the side.
A Korean BBQ is very simple and very delicious, unlike our bbq where one person cooks and then people eat, the Korean BBQ is about everyone sitting around and chatting a drinking and cooking little bits and eating them whilst they are hot.
Here’s how you do it:
Make the Korean bbq sauce by mixing the chilli paste, Fermented soy bean paste, sesame oil, crushed garlic, sesame seeds, sugar together in abowl and set to one side.
When the coals are hot and the flames have all died down,
Put the garlic in a little foil cup with the oil and place on the side of the BBQ so the garlic gently cooks in the oil.
Place the sliced mushrooms on the side and cook slowly, then plae the pork on the bbq and cook turning often until it is like bacon, and yes it can be crispy if you like!
The way to eat the Korean BBQ is with two different flavoured salad leaves and sandwich a piece of meat, a clove of garlic, maybe a mushroom and some Korean BBQ sauce between the two. Fold it all up into a little parcel and eat it in one mouthful. Delicious!