Donal Skehan served up tasty Korean short beef ribs with banchan and rice on Saturday Kitchen.

The ingredients are: 800g short beef ribs, cut flanken-style, 75ml/5 tbsp soy sauce, 75ml/5 tbsp rice wine or sake (or use water), 3 tbsp runny honey, 1 small onion, 1 small firm pear (nashi, if you can find it), peeled and cored, 5 garlic cloves, thumb-sized piece fresh root ginger, grated, 2 tbsp sesame oil, 2 tsp ground black pepper and 1 tbsp gochujang paste.

For the pickled cucumbers: 6 baby cucumbers (or 1 large), 1 tbsp sea salt flakes, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sesame seeds, toasted, 1 garlic clove, crushed, 2 tsp soft dark brown sugar, 2 tsp fish sauce and 2 tsp gochujang paste.

To serve: 1 tbsp sesame seeds, toasted, 2 spring onions, thinly sliced, steamed rice, kimchi, Korean or Japanese pickles, Little Gem lettuce leaves, separated and ssamjang sauce.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.