Korean Grilled Short Rib Perilla Wraps

Method

1. 1
   • beef short ribs 500 g
   • soy sauce 2 tbsp
   • brown sugar 1 tbsp
   • sesame oil 1 tbsp
   • ground ginger 1 tsp
   • rice wine 1 tbsp
   • garlic 2

   Marinate the short ribs — In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, ground ginger and rice wine. Add the beef short ribs and turn to coat evenly. Cover and marinate in the refrigerator.

   ⏱30 min
2. 2
   • beef short ribs 500 g

   Grill the short ribs — Preheat the grill to high heat. Remove the beef from the marinade and grill for 2-3 minutes per side, until nicely charred and cooked to your liking.

   ⏱6 min
3. 3
   • beef short ribs 500 g

   Rest and slice the beef — Let the grilled beef rest for a few minutes, then slice into bite-sized pieces.

   ⏱3 min
4. 4
   • beef short ribs 500 g
   • perilla leaves 16
   • garlic 2
   • gochujang 1 tbsp

   Fill the perilla leaves — Lay out the perilla leaves on a platter. Place a spoonful of steamed rice, a few slices of grilled beef, a thin slice of garlic and a small dab of gochujang in the center of each leaf.

5. 5
   • perilla leaves 16
   • sesame seeds 1 tsp
   • spring onion 1

   Fold and serve the wraps — Sprinkle with sesame seeds and sliced spring onion, then fold the perilla leaves around the filling to form small wraps. Serve immediately while warm.