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Korean BBQ shortrib hotdogs

Korean BBQ shortrib hotdogs

Korean BBQ shortrib hotdogs

Recipe by: Claire Winstanley

Serves: 6 people
Preparation time:  10minutes + 2hrs marinating
Cooking time: 2hours

For the ribs
¾ cup muscovado sugar
¾ cup less sodium soy sauce
¼ cup water
2 tablespoons Asian rice vinegar
salt and pepper to taste
1 teaspoon sesame oil
1 tablespoon flying goose sambal oelek
1 thumb sized piece of ginger, grated
3 cloves garlic, grated
4 spring onion, chopped
1 teaspoon freeze dried organic instant coffee
Free range beef short rib (avg 900g)

For the spring onion and cucumber slaw
8 spring onions, thinly sliced lengthways
1 cucumber, thinly sliced lengthways
1 teaspoon muscovado sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 garlic clove, grated
2 tablespoons toasted sesame seeds
1 red chilli, finely sliced
salt and pepper

To serve
6 white hotdog rolls

Add all the ingredients except the spring onions to a pan and heat until the sugar is melted. Allow to cool and place the marinade and short ribs into a plastic re-sealable bag and rub to ensure all the ribs are coated. Marinate for atleast 30 minutes  and up to 2hours.

Preheat the oven to 160’c. Place the ribs and marinade in a roasting dish and cover tightly with foil. Place in the oven for 1½-2hrs until the meat is tender and falling off the bone.

While the ribs roast, make the spring onion and cucumber slaw. Rinse the spring onions in ice-cold water to remove the slimy texture and mix with the cucumber. Combine the rest of the ingredients and toss with the spring onion mix just before serving.

To serve, pull the meat off the bone and stuff into toasted hotdog buns. Top with the spring onion slaw and sprinkle extra toasted sesame seeds.

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