Korean Beef Short Rib

Using Essential Cuisine Asian Miso Mix

Korean Beef Short Rib

Preparation time
1 Hour

Cooking time
4 Hours 15 Minutes




  • 2kg Beef Short Rib
  • 30g Gochujang Paste
  • 30g Soy Sauce
  • 45g Honey
  • 105g Sugar
  • 15g Black Rice Vinegar
  • 30g Essential Cuisine Asian Miso
  • 45g Water


Fermented Daikon

  • 350g Daikin Radish
  • 150g Spring Onion
  • 9g Salt
  • 2x Tomatoes


Salsa Macha

  • 100g Toasted Pumpkin Seeds
  • 40g Dried Chipotle Chillies
  • 40g Dried Ancho Chillies
  • 200g Rapeseed Oil
  • 5g Cider Vinegar
  • 2g Salt
  • 2g Sugar
  • 5g Garlic



  • 200g Cornbread – Crumbed and Dried
  • 30g Toasted Pumpkin Seeds
  • 30g Toasted Sunflower Seeds
  • 20g Nigella Seeds
  • 15g Poppy Seeds
  • 10g Nori Seaweed Flakes
  • 5g Smoked Paprika
  • 5g Paprika
  • 2g Chilli Powder
  • 3g Salt
  • 4x Baby Gem Lettuces


1. Beef – Trim the short rib of any excess fat and set aside. Add all the beef glaze ingredients to a pan bring to a simmer, mixing and set aside to cool.

2. Place the short rib in a sous vide bag with half of the glaze, seal and cook in a water bath 70°C for 16 hours. Chill and refrigerate until needed.

3. Fermented Daikon – Peel and grate the daikon/mooli and finely slice the spring onions. Mix in the salt and place in an airtight container (fermentation takes 4-5 days ambient). Once fermented, deseed, and dice the tomato and mix through the ferment.

4. Salsa Matcha – Place the toasted pumpkin seeds and oil in a blend until smooth. Add to a pan with all the other salsa matcha ingredients. Bring to a simmer and allow to cool slightly. Set aside until needed.

5. Mix all the Togorashi ingredients together and set aside.

6. Split the baby gems into larger outer leaves and smaller hearts and wash. Take the hearts, split in half and char on a grill or with a blow torch and finish in the oven. Shred down once cool.

7. Take the beef out of the bag. Remove from the bone and then slice ½ cm thick. Lay on a tray and brush with more glaze. Place under a hot grill until sticky and hot.

8. To serve place the washed leaves on a large plate. Add some of the charred lettuce in the base followed by the daikon ferment. Add the slices of beef and top with the Togorashi crumb. Drizzle a bit more glaze over the beef.