To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

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Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

Today we learned all about the art of Korean BBQ, the cooking process and how to make traditional Korean short ribs. Namhee Kim, the chef and owner of Daebak Korean BBQ joined us to break it all down.