LA galbi gui

For the kimchi, cut the cabbage into quarters lengthways

Separate the leaves one by one and sprinkle salt in between them, making sure to use all the salt

Place the cabbage quarters into a plastic container and place a weight on top of them. Leave overnight

Cut the radish into 6 cm matchsticks

Cut the spring onions into 6 cm batons (split larger ones in half lengthways)

Add the glutinous rice flour and 150ml water to a small saucepan and heat over a medium flame. Whisk continuously until thickened to a porridge. Set aside to cool

Purée the chillies, garlic, pear and ginger in a food processor until smooth, then combine it with the rice flour porridge and the remaining ingredients to make a sauce

When the cabbage is wilted and flexible (you should be able to fold a leaf double at the stem without it snapping), soak it in cold water for around 45 minutes, changing the water regularly, to wash away some of the saltiness

When it tastes well seasoned but not salty, squeeze each piece and wring out as much water as possible without breaking the cabbage

Stuff some of the sauce between each leaf of the cabbage, ensuring that some radish and spring onion gets between each leaf

Fold the tip of each stuffed cabbage quarter back on itself and place them cut face up in a suitable plastic container, packing them in as tightly as possible

Cover with a lid and leave to ferment for 3 days at room temperature

Put all the marinade ingredients in a blender and blend until smooth

Deeply score the flesh of the short rib slices diagonally, then turn over and score the other side in the opposite direction

Add the marinade to the short ribs and mix gently to make sure all the meat is covered with marinade

Marinate for 3 days

For the gochu jangachi, slice the chillies into 4 mm thick slices and rinse them in cold water to remove some of the seeds

Drain and place into a heatproof plastic container

Combine the soy sauce, 170ml water, vinegar and sugar in a small saucepan and bring to boil, stirring to ensure the sugar dissolves

Pour the boiling liquid over the chillies and leave to pickle overnight

When ready to serve, prepare a charcoal barbecue for indirect cooking for grilling the ribs – that is, have half the coals banked to one side, so you have a hot zone and a cooler zone

Combine the doenjang, gochujang, sesame oil and garlic for the ssamjang. Let down the sauce with a few drops of water until it has the consistency of a thick dip

Spoon into a small sauce dish and sprinkle with sesame seeds

Arrange the leaves in a bowl

Cut the kimchi into bite-sized portions

Combine some sesame oil, salt and pepper in a small sauce dish. This is called gireumjang – you want more salt than pepper

Put the gochu jangachi in a suitable serving dish

Remove the short ribs from the marinade and wipe off any excess

When the coals are glowing red, knock off any ash and lay the short ribs on the barbecue. The marinade will burn easily if the ribs are too close to the coals, so cook the ribs gently on both sides until they lightly charred over direct heat, then finish over indirect heat until cooked through

Place on a chopping board and cut into individual pieces (one bone per piece)

To eat, take one or more leaves, dip a piece of short rib into the gireumjang and place it into the leaf. Top with ssamjang, gochu jangachi and a leaf of kimchi then fold the leaf to make a wrap and enjoy