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RECIPE: Korean Beef Rib Wraps
Picture: Astrid Volzke/The West Australian

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  • 600g short beef ribs, cut *

  • lengthways *

  • 2 small cos lettuce, picked, *

  • washed *

  • sriracha sauce *

_Marinade _

  • 3/4 cup soy sauce *

  • 3/4 cup water *

  • 3 tbsp rice wine vinegar *

  • 1/4 cup brown sugar *

  • 2 tbsp honey *

  • 2 tbsp sesame oil *

  • 4 cloves garlic, crushed *

  • 1/2 tsp black pepper *

  • 1 squirt of Korean chilli sauce *

  • _Sauce _ *

  • 1/2 bunch spring onions, sliced finely *

  • 1 shallot, diced finely *

  • 1 tsp chilli powder *

  • 1 tbsp toasted sesame seeds *

  • 1 tbsp sesame oil *

  • 2 splashes fish sauce *

  • 1 tbsp vinegar *

  • 1 tsp sugar *

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In a bowl whisk all marinade ingredients until sugar is completely dissolved. Pour marinade over beef to coat. Cover with plastic wrap and refrigerate for 24 hours. When ready to eat, remove meat and shake off excess marinade. Combine the sauce ingredients and set aside. Preheat a barbecue to medium heat and grill the beef ribs for 8 minutes on each side. To serve, slice the ribs, pile them in the lettuce leaves and top with the spring onion sauce. Serve with sriracha sauce, a hot Thai sauce made from sun-ripened chillis.