What inspired the dish
The dish is inspired by the Korean short rib called "Galbi" that is marinated in soy sauce, Chinese pear, sugar, sesame oil, garlic, ginger and other aromatics to create a sweet, sticky marinade that is perfect for searing. It is typically served with white rice, kimchi and is usually cooked by patrons at restaurants on a hot plate, usually a gas fire.
We've served our own take on this dish in festivals since 2020 when COVID hit, Brexit kicked in and short rib prices sky-rocketed. We wanted to be able to give a barbecued short rib to our customers that was not effected by the massive price hikes that were hitting the hospitality industry and customers who still wanted the comfort of delicious short rib at an affordable price.
Some of the core items to make this dish are available to purchase and you can read our recipe and preparation guide to learn how to make it yourself.
How do I make this at home?
Ingredients
- 2kg Yorkshire Beef Short Rib or Wagyu Denver Steak
- 75ml Soy Sauce
- 50g Brown Sugar
- 30g Honey
- 1 x Onions
- 1 x Chinese Apple
- 1 tbsp Sesame Oil
- 1 tsp Garlic
- 1 tsp Ginger
- 1 tsp Pepper
- Ollie's Kimchi
Method
- Roughly chop onions and apple
- Blend along with your sesame oil, garlic, ginger, pepper
- Add honey, soy sauce and sugar, pulse until fully incorporated and emulsified
- Thinly slice your boneless short rib, approximately 2cm thick.
- Cover the beef in the marinade for 24 hours.
- Setup a heavy bottomed pan on a medium to high heat
- Drop the rib into the plan and turn until it is cooked through and well seared.
- Serve with Ollie's Kimchi
