Posted by Tiff (@tiffanyalisonha), Perth.
If there’s something I crave all the time, it’s a Korean barbie. No, not the svelte, impossibly proportioned dancing and singing machines you see on PopAsia on a Sunday morning – the edible kind! The kind where you get together with some mates, grill some deliciously marinated bits of meat, and crack open a few beverages. The kind where the supply of food, drink and conversation seems as endless as the night itself.
Here is my spin on two classic Aussie favourites: barbecued ribs and potato salad. Bring either of these dishes to your next summer barbie and I guarantee you’ll have everyone begging for the recipe. Even better, these are so simple and foolproof you’ll feel like you’ve done hardly any cooking at all. Oh, and the beauty about cooking outside in the summer (use your BBQ or a portable gas stove with a grill plate) is that you won’t have to turn your kitchen into a furnace! You can prepare these a day in advance to save you stressing; it’ll also give the flavours time to develop.
For the ribs (serves about 6)
1.5kg pork ribs
4 cloves garlic
5cm piece of ginger
1 tbsp sesame oil
2 tbs soy sauce
4 tbsp gochujang (Korean red pepper paste or any chili-garlic paste/sauce)
5 tbsp brown sugar
2 tbsp mirin or rice wine
For the potato salad (serves 6 as a side)
1kg potatoes, washed
2 spring onions
3/4 cup kimchi
2 tbsp kimchi juice
3 heaped tbsp mayonnaise (make it a good one! you can even use a combination of different types)
3 heaped tbsp sour cream
salt and pepper, to taste
a sprinkling of toasted sesame seeds (optional)
For the ribs
Peel the onion, garlic and ginger and chop roughly into chunks.
To make the marinade, put the onion, garlic, ginger, sesame oil, soy sauce, gochujang (or chili paste), brown sugar and mirin (or rice wine) into a food processor and whiz until well combined.
Slice the pork ribs between the bone so you get individual ribs. Divide the ribs evenly into two large zip-lock bags.
Pour half the marinade into each zip-lock bag. Make sure the bags are sealed securely, then massage the bags so the marinade covers the ribs thoroughly.
Let the ribs marinate in the fridge for two hours, or overnight. In the meantime, make your potato salad.
When it’s nearly time to eat, cook the ribs on the grill over medium heat until charred on both sides and just done on the inside (not too pink!).
For the potato salad
Cut your potatoes into evenly sized chunks. An easy way to do this is to cut the potato in thirds, then cut the end sections into four chunks and the middle section into six.
Put the potato in a pot and add cold water until the potatoes are just covered. Add a dash of salt to the water.
With a lid on, simmer the potatoes over medium heat until just tender (this takes around 20 minutes). Test carefully with a fork and make sure they don’t get all overcooked and mealy.
Drain the potatoes in a colander and put in the fridge to cool.
Finely slice the spring onions and finely chop the kimchi.
In a large bowl, add the spring onions, chopped kimchi, kimchi juice, mayo and sour cream. Mix until well combined.
Add the potatoes (doesn’t matter if they’re still a bit warm) and use your hands to combine all the ingredients, making sure not to break the potato chunks.
Season with salt and pepper and garnish with toasted sesame seeds. Serve room temperature or chilled.
And there you have it – an easy, delicious way to kick-start any summer barbecue. You could definitely make alterations to either of these and still come up with amazing results – the rib marinade can be applied to any other meats or veggies, and feel free to add things like cooked carrot, fresh cucumber or boiled egg to the potato salad. Heck, you could even roast the potatoes if you’re feeling super diligent (but in this heat, who is?). Happy grilling everyone.