intercostals

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Bo Ssam intercostals with Korean flavours

2 kg beef intercostals, also known as rib fingers. This is the meat found between the ribs

Cooking Liquid

1 crushed bulb of garlic

6 spring onions

100g ginger, sliced

1 brown onion, halved

100ml soy sauce

Water to cover

Beef Rub – blend all these ingredients together refrigerate until required

1 tbsp Korean fermented chilli paste (gojuchang)

2 tbsp sea salt

1 tbsp grated ginger

2 tbsp apple cider vinegar

100g brown sugar

Bo Ssam Sauce – blend first 5 ingredients, refrigerate until required 

2 tbsp Korean chilli paste (gojuchang)

4 tbsp Korean soybean paste (doenjang)

2 tbsp seasme oil

1/2 tbsp honey

2 shallots, peeled and slice

2 stalks spring onions, thinly sliced

Method

Take a large pot.  Place the intercostals and the cooking liquid ingredients in the pot and bring to the boil. Reduce the heat and simmer for 1 1/2 hours. Remove the beef and place it on a baking tray. Add a weight on top so it stays flat.  Cool it in the fridge.

Once the beef is cooled, trim off the excess fat.  Cut it into 4cm sections and rub with the beef rub. Place the beef on a tray and roast in BBQ/oven at 220C until the top is caramelised, about 15 minutes

Once intercostals are caramelised, let them rest for 15 minutes. Then slice thinly and top with the Bo Ssam Sauce and thinly sliced spring onions

Serve with an Asian Coleslaw.

 

View Recipe
Leanne WheatonBo Ssam intercostals with Korean flavours