Kimchi spice paste
2 heaped tbsn gochugaru (Korean chilli flakes)
1 Thumb sized ginger peeled
2 tbsn soy sauce
2 handfuls of coriander
2 cloves garlic
3 tbsn rice vinegar
5 tbsn soft brown sugar

Method
Blend everything together until a smooth paste (around 3-5 minutes)
Layer slow-cooked short rib into a baby gem leaf, topping with the kimchi spice paste .