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Korean Beef Short-Rib Buns

Mat Blak, Group Executive Chef of Caravan Restaurants shares his Korean inspired recipe for sticky-sweet pulled short-ribs and pillowy, sesame buns.

  • Prepare: 15 Minutes
  • Cook: 3 Hours
  • Serves 4
Ingredients & instructions

3 Coombe Farm Organic Beef Short Ribs 

3 Tablespoons Soy Sauce

2 Tablespoons Light Brown Sugar

3 Garlic Cloves 

1 Tablespoon Peeled and Sliced Ginger

1 Tablespoon Gochugaru

1 Tablespoon Rice Wine Vinegar 

6 Coriander Stalks or Roots 

 

Ingredients for buns

450g Strong white flour

50g Butter melted (or coconut oil) 

200g Warm water (body temperature)

100g Oatly barista milk

100g Unseasoned mashed potato

1 Tablespoon sugar 

1 Tablespoon sea salt 

15g Fresh yeast (or 7g of dry)

Pinch sesame seeds

1 Teaspoon honey

 

 

1. Place into a mortar and pestle or blender, the coriander, ginger and garlic and pound until a paste.

 

2. Add the soy sauce, brown sugar and rice wine vinegar. Mix well.

 

3. Place the short ribs into a bowl. Rub the marinade into the ribs then leave overnight. 

 

4. Next morning place into the smoker or oven at 150C and cook for 3 hours (or until the meat is tender). Wrap in foil and leave until next day.

 

5. The next day, pull meat and roughly chop. Add a touch of sweet chilli and soy sauce to bind.

 

 

Method for the buns:

1. Melt butter and oatly together (do not boil). Keep on side until cool, then add mashed potato and sugar and whisk out any chunks.

 

2. Whisk the water and yeast together and start adding to the flour.

 

3. Now add the oat milk/butter mix, and season with the salt.

 

4. Knead for 15 minutes.

 

5. Place into a clean bowl and let prove for 35 minutes.

 

6. Knock back (knock the air out off the bread dough) and cut into 50g pieces

 

7. Roll flat into a circle, place 50g of cooked meat on the middle then start pinching

dough into middle. Squeeze into balls and prove for another 45 minutes or until doubled in size .

 

8. Brush with egg yolk then bake at 200C for 15 - 20 minutes.

 

9. Once cooked glaze with honey and sesame. 

 

Serve with lime and Siracha.

 

FREQUENTLY ASKED SHORT RIBS QUESTIONS:

  • Organic beef short ribs are cut from between the flank and brisket on the lower side of the beef carcass, beef short ribs are a real treat that you may not have experienced before. Meatier and heartier than their porky counterparts, Coombe Farm Organic's short ribs are perfectly layered with thick marbled meat and soft melting fat. The classic cut rib is shorter and stockier than the alternative Jacob's ladder cut. If you need some inspiration for a recipe why not try our rich short rib ragu with tagliatelle. 

  • Marinades of all sorts are the best friends of organic short ribs. Experiment with fruity redcurrant jelly and full-bodied red wine, or opt for a dry rub of smoked paprika, garlic and brown sugar. A really slow braise in a flavour-packed gravy will result in tender meat made succulent by the melted fat and marbling. Careful slow cooking on a cool-ish barbecue can deliver amazing results, but can be tricky. If you're daunted, slow cook in the oven first then baste with a sticky marinade and finish over white-hot coals for a crunchy charred exterior over super-soft meat.

  • Tender, flaky pieces of tasty organic beef short ribs are perfect for serving alongside a crunchy slaw, corn on the cob and French fries, garlic mashed potato and green beans, or creamy mac and cheese with steamed broccoli.

  • Beef spare ribs are more accurately known as beef back ribs. These are taken from the cow's rib section and are the long ribs most often associated with barbecued beef ribs. Short ribs, however, are beef ribs taken from the plate cut.

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