Smoked & Gochujang-Glazed Wild Rivers Purebred Wagyu Short Ribs

40 mins
23 hrs
  • 800g Wild Rivers Purebred Wagyu beef short ribs
  • ½ cup soju
  • 6cm ginger, finely grated
  • 2 green chillies, seeded and very finely chopped
  • 1 cup Gochujang paste
  • ¼ cup dark honey
  • juice of 2 limes
  • 1 punnet small shiitake mushrooms, halved
  • ¼ cup sesame seed oil
  • finely grated zest and juice of 1 mandarin
  • ½ tsp citric acid
  • 1 bunch green shallots, trimmed
  • 2 tsp ground perilla powder
  • sautéed perilla leaves, bean sprouts and beetroot kimchi, to serve
  • Combine the Wagyu short ribs, soju, ginger and chilli in a sous vide bag and vacuum seal at 80% pressure. Cook in a water batch at 68°C for 18 hours. Drain well.
  • Mix the Gochujang, honey and lime juice, rub on to the beef, then place in a smoker box and cook at 65°C for 2 hours.
  • Toss the mushrooms with 1 tbsp sesame oil, mandarin zest and juice and citric acid, then cook in a wok over a high heat for 2 minutes, until just softened. Meanwhile, toss the shallots in the remaining sesame oil and cook over a hot grill, until lightly blackened. Sprinkle with perilla powder.
  • Place the beef under a hot grill for 5 minutes, until glazed, then carve and serve with the shallots, mushrooms, perilla leaves, bean sprouts and kimchi.

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