My love of asian food stretches far beyond the point of the horizon, perhaps even further. 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 the cuisines of Vietnam, Malaysia, Cambodia, Indonesia, China, Thailand and the Phillipines thanks to spending time there, be it brief or multiple, than I do of somewhere like Japan, Taiwan or Korea where I have not. I’m really not certain I do have a favourite. Just a bunch I really love.
If I were to pluck a dish from Korea, for example, the one that stands out to me foremost is bulgogi. I’ve tried it in several restaurants here in Sydney-town, tasted its many variations and today, created my own Aussie version. Most of us know it’s usually beef that is used, paper-thin slices of well-marinated tender beef, char-grilled over coals and eaten rolled in lettuce with several other key condiments. Juicy, succulent, crunchy, salty and sweet. Today I broke the rules and used lamb ribs. I would have loved a side of kimchi but thanks to it being 39°C today there was no way I was catching one of those dreaded non-airconditioned trains to Chinatown for the pleasure of pickled cabbage that would give me the breath of a dragon. Some steamed snake beans with similar flavours would have to suffice.
Here’s what I came up with …
bulgogi lamb ribs
ingredients
700g lamb riblets
marinade
- 1/4 cup soy sauce
- 3 tbsp sugar
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp sesame seeds, toasted
- 3 cloves garlic
- 3 shallots, chopped
- 2 tbsp rice wine
- 1/2 tsp black pepper
dipping sauce/bean sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger, finely grated
- 2 tsp toasted sesame seeds, crushed
- 1/4 tsp cayenne pepper
- 1/4 tsp korean chilli flakes
- 1 tsp sugar
method
- For the marinade, pound the chopped shallots and garlic in a mortar and pestle until it becomes a paste.
- Add remaining marinade ingredients and mix well.
- Pour marinade over ribs, mix well and refrigerate for at least four hours, or overnight.
- For the dipping sauce, combine all ingredients and mix well.
- Set aside.
- The rest is very simple. Heat the char-grill to medium.
- Put some rice on as well as a steamer for the beans.
- Grill the ribs for 5 minutes each side, or until slightly blackened and caramelized.
- Serve with steamed rice and beans drizzled with dipping sauce.
{ 2 comments… read them below or add one }
I haven try bulgogi before, this is so sad right? By the way, i saw your previous post in miraku, it looks real affordable, i din saw it while i was in Sydney back in Dec. But i did try chat thai
I love bulgogi but have never made it before so thankyou so much for sharing your marinade recipe! Love that last photo of them sizzling!