Bulgogi lamb ribs

Bulgogi lamb ribs

Bulgogi lamb ribs recipe

My love of Asian food runs pretty strong. The clarity, the purity, the humble nature of it. Do I have a particular favourite? That’s a tough one. I have a closer understanding of Vietnamese, Malaysian, Cambodian, Indonesian, Chinese and Thai cuisine thanks to spending time there – be it brief or multiple – than I do of somewhere like Japan or Korea, where I have not. And I’m not one to play favourites, anyway.

If I were to pluck a dish from Korea, for example, the one that stands out for me foremost is bulgogi. I’ve tried its variations in restaurants here in Sydney and today I’ve created my own Aussie version. Most of us know it’s usually beef that’s used, paper-thin slices of marinated meat that’s char-grilled and eaten rolled in lettuce with banchan. Juicy, succulent, crunchy, salty and sweet.

I’ve broken the rules here by using lamb ribs. Not a great deal of meat going on but it’s still some finger-licking deliciousness that makes your mouth zing.

Bulgogi lamb ribs recipe

Bulgogi lamb ribs recipe

Bulgogi lamb ribs recipe

Bulgogi lamb ribs recipe

bulgogi lamb ribs

serves 2

 

  • 30g ginger, roughly chopped
  • 30g garlic cloves (5-6)
  • 4 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds
  • 2 tbsp rice wine
  • ⅓ cup soy sauce
  • ½ tsp black pepper
  • 1 kg lamb riblets
  • Spring onion, to garnish

dipping sauce :

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp ginger, finely grated
  • 2 tsp toasted sesame seeds, crushed
  • ¼ tsp cayenne pepper
  • ¼ tsp korean chilli flakes
  • 1 tsp sugar

 

For the marinade, pound the ginger and garlic in a mortar until it becomes a paste. Add the remaining marinade ingredients and mix well. Pour marinade over the ribs, mix well and refrigerate overnight.

For the dipping sauce, combine all ingredients and mix well.  Set aside.

The rest is very simple. Heat the char-grill to medium Grill the ribs for 5 minutes each side, or until slightly blackened and caramelised.

Serve with dipping sauce and rice, if you wish.

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