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For the marinade

150ml soy sauce

4 tbsp brown sugar

60ml mirin

1 pear, pureed

1 onion, chopped finely

2 cloves garlic, chopped finely

2cm grated ginger

100ml water

¼ tsp black pepper

For the marinade, combine all the ingredients for the marinade together, place the pork spare ribs in a shallow dish and pour over the marinade leaving for at least 8 hours. Preheat the oven to 160°C/fan 150°C/gas 2. Place the ribs in a roasting tray, pour any excess marinade from the bag over the top and cover with foil. Roast for minimum 4 hours, basting a couple of times. The meat should be able to fall off the bone by completion time.

For the bbq sauce

100g dark brown sugar

50ml soy sauce

50ml mirin

50ml water

1 tbsp rice wine vinegar

1½ tbsp chili paste

2 tsp sesame oil


½ tsp ground pepper

2cm fresh ginger, grated

3 garlic cloves, finely chopped

1½ tbsp cornflour mixed with 1½ tbsp water 

Assorted leaves, to serve

Steamed rice, to serve

Kimchi, to serve

Roast garlic, to serve


2 Chinese cabbage
2 spring onion sliced
1 carrot peeled and grated
3 cloves garlic Grated
20g grated ginger
70g castor sugar
40g coarse salt
40ml fish sauce
40ml light soy sauce
1tsp Korean chilli powder
20g shrimp paste (optional)
1 large glass jar with an airtight seal

Roughly slice the cabbage and  mix in the 2 spring onions and grated carrot. Separately make a paste with all the remaining ingredient. Add in the cabbage mix with the paste and coat thoroughly and allowed to stand for 20 minutes. Place mixture inside sterilise jars and seal the lid. It will take six weeks for the kimchi to ferment. Use as a condiment or eat is on its own. To prepare the bbq sauce, place the brown sugar, soy sauce, ginger, garlic, mirin, water, rice wine vinegar, chili paste, sesame oil and pepper into a saucepan and bring to the boil, reduce the heat and leaving to simmer for 10 minutes. Add the cornflour / water mix in to thicken the sauce and cook for a further 3 to 4 minutes until it has thickened slightly. Set aside.To finish the meat, after the roast time, remove from the oven.  Increase the temperature to 180°C/fan 170°C/gas 4 and spread 5-6 tbsp of bbq sauce onto the ribs and roast uncovered for 20 minutes.


Beef Marinade

Marinade the meat overnight in 3 parts soy / 1 part sugar 

Rice – Cook the rice in water and set aside.Heat the Dolsot – a ovenproof  Korean  stone bowl, if you don’t have one use any oven proof dish (a cast iron pan or a casserole dish is perfect )

450g shortgrain rice such as sushi
100g daikon radish 

100g button mushrooms cut into strips

100g courgette cut into strips
3 carrots cut into strips
1 red pepper cut into strips
100g red cabbage cut into strips
200g fresh spinach
300g sliced beef steak
2 tablespoons light soy sauce
2 garlic cloves toasted and thinly sliced 

1 large egg ( per person )
1 tablespoon of black sesame seeds
1 tablespoon white sesame seeds
1-2 Tbsp Gochujang Sauce 

Sesame Oil 

Bibimbap Method

In a frying pan stir-fry each ingredient separately and lightly in sesame oil and set aside 

Fry the daikon radish in sesame oil & set aside 

Fry the button mushrooms in sesame oil & set aside

Fry the courgette in sesame oil & set aside

Fry the carrots in sesame oil & set aside

Fry the 1 red pepper in sesame oil & set aside

Fry the red cabbage in sesame oil & set aside

Cook spinach in sesame oil and add the toasted garlic

Finally cook in sesame oil the strips of beef and sauté for 2mins

Remove the Dolsot / oven proof dish from the oven and add a small amount of sesame oil to the  bottom of the dish. Add a layer the rice you will hear it sizzle as it cooks a little more in the sesame oil. Add a layer of beef. Then add the vegetables one at a time in 7 different segments ( like a wheel) leaving a gap in the centre of the dish. Add a raw egg yolk into the gap in the centre. Add the sesame seeds on the top. Add the Gochujang sauce.