Cook and Scale
Korean Grilled Short Rib Perilla Wraps
4 servings · 35 min total
Smoky grilled beef short ribs, warm rice and a touch of gochujang wrapped in fragrant perilla leaves — a classic Korean ssam you eat with your hands.
Ingredients
- 500 g beef short ribs, thinly butterflied for grilling
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 3 garlic, minced
- 1 tsp ground ginger
- 1 tbsp rice wine
- 16 perilla leaves, washed and stemmed
- 2½ dl white rice, steamed
- 2 garlic, thinly sliced for wrapping
- 1 tbsp gochujang
- 1 tsp sesame seeds
- 1 spring onion, finely sliced
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
Rest and slice the beef — Let the grilled beef rest for a few minutes, then slice into bite-sized pieces.
- 4.
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.
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.