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.
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.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 3 Hours
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves. .
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 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
Method
- Place into a mortar and pestle or blender, the coriander, ginger and garlic and pound until a paste
- Add the soy sauce, brown sugar and rice wine vinegar. Mix well
- Place the short ribs into a bowl. Rub the marinade into the ribs then leave overnight
- 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
- The next day, pull the meat and roughly chop. Add a touch of sweet chilli and soy sauce to bind
For The Buns
- Melt butter and oats together (do not boil). Keep on the side until cool, then add mashed potato and sugar and whisk out any chunks
- Whisk the water and yeast together and start adding to the flour
- Now add the oat milk/butter mix, and season with the salt
- Knead for 15 minutes
- Place into a clean bowl and let prove for 35 minutes
- Knockback (knock the air out off the bread dough) and cut into 50g pieces
- Roll flat into a circle, place 50g of cooked meat on the middle then start pinching dough into the middle. Squeeze into balls and prove for another 45 minutes or until doubled in size
- Brush with egg yolk then bake at 200°Cfor 15 - 20 minutes
- Once cooked glaze with honey and sesame
- Serve with lime and Siracha
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves. .
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.