Wade Murphy's Marinated Asian Beef Short-Ribs from Today with Maura and Dáithí.


Serves 6-8

  •  1.2kg of beef short rib - bones removed

 For the marinade:

  • 1/4 of an onion
  • 3 thin slices of peeled ginger
  • 2 scallions - green and white
  • 10 garlic cloves - peeled
  • 355 mls soy sauce
  • 75g Korean fermented bean paste*
  • 10 g honey
  • 200 g sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • fresh cracked black pepper
  • 3 tbsp of oil

*If you can’t get this use hoisin sauce and then reduce the honey to 2g and the sugar to 50g.


  • Sliced scallions
  • A little of the marinade for dipping
  • Kimchi
  • Steamed rice
  • Iceberg lettuce leaves


  1. Place all ingredients apart from the meat in a blender and blend until a smooth puree consistency is reached.
  2. Slice the short rib into 1 cm inch slices and place into a container deep enough to hold the meat and marinade.
  3. Pour the pureed marinade over the meat, cover with cling film and keep in the fridge for 12 to 16 hours. Hold back on some of the marinade and serve it as a dipping sauce with the cooked meats.
  4.  The next day, remove the meat from the marinade. Try to take off as much of the marinade as you can.
  5.  Warm a griddle pan on a medium to low heat for a few minutes. Once the pan is hot rub it evenly with some of the oil.
  6. Place 6 to 8 pieces of meat in the pan, making sure you do not overcrowd the pan as this will reduce the heat and the meat will end up stewing and therefore become tough. You should get a good sizzle when the meat hits the pan and also a little smoke. If needs be turn up the heat to ensure you are getting a good sear.
  7. Sear the meat for approximately 3 minutes per side or longer depending on how you like your meat cooked.
  8.  Remove the meat from the pan and keep warm, continue to cook in batches until all the meat is cooked.
  9. Garnish the meat with sliced scallions and serve lettuce leaves, dipping sauce, rice and some Kimchi.