8 corn tortillas, toasted
Lime wedges, to serve
KOREAN-STYLE CHILLI BEAN MARINADE
2 tbs soy sauce
2 tbs chilli bean sauce
2 tbs shaohsing (Chinese rice wine)
2 tbs soft dark brown sugar
2 garlic cloves, crushed
2 tsp grated fresh ginger root
(^1) / 4 tsp ground black pepper
SIMPLE SLAW
200g white or green cabbage,
finely shredded
11 / 2 tbs mirin
Juice of 1 lime
Handful of roughly chopped coriander
CHILLI MAYO
1 tbs chilli sauce
2 tbs mayonnaise
If the short-rib meat is on the bone, cut it
off in one piece and trim off any sinew or
big chunks of fat. Cut each piece of short
rib against the grain (as though you’re
cutting a cross-section of the bone
widthways if the bone was still there) into
1cm-thick slices.
For the marinade, mix all the ingredients
in a large resealable food bag. Add the
meat, massage the marinade into the
meat through the bag, then chill for at
least 1 hour or up to 24 hours.
Preheat the grill to high and line a large
baking tray with a double layer of foil,
turning it up at the edges so the juices
don’t run out. Take the slices of short-rib
meat from the marinade and space them
out on the foil; discard the excess
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