1. For the Ox Tongue, remove the tough underside portion at the base of the tongue and any visible blood vessels. Place into the freezer until firm but not completely frozen. Using a sharp paring knife, cut away the hard skin, being careful to avoid removing too much meat. Freeze. Using a meat slicer, slice the tongue crossways into 1.5mm slices. Arrange between sheets of baking paper, cover and chill until needed.
2. For the KBBQ Sauce, microplane the garlic and ginger. Finely slice and chop the reserved spring onion Place the light soy sauce, brown sugar, Pink Lady apple juice, rice wine vinegar, sesame oil, gochujang, doenjang, gochugaru, garlic, ginger and scallion whites into a heavy-based saucepan. Whisk together and bring to the boil. Reduce the heat and simmer gently until the sauce has reduced to a glossy, syrupy consistency. Remove from the heat and allow to cool. Transfer the KBBQ Sauce to an airtight container and refrigerate until needed.
3. For the Washed Kimchi Salad, remove the kimchi from the pack, reserving approximately 30ml of the kimchi liquid. Wash the kimchi under cold running water until the leaves become pale. Drain well, pat dry and finely slice. Julienne the sesame leaf/shiso. Cut the spring onion greens into 5cm lengths and finely julienne lengthways. Toast the sesame seeds in a dry pan until golden and aromatic. Allow to cool. In a bowl, combine the sliced kimchi, sesame leaf/shiso, scallion greens and toasted sesame seeds. Dress with the reserved kimchi liquid and sesame oil. Taste and season with flaked salt if required. Refrigerate until needed.
4. To finish, prepare a hot charcoal grill. Grill the sliced ox tongue over high heat until well caramelised, allowing some pieces to develop crisp edges while others remain softer and succulent.
5. To assemble, place 150g hot short-grain Korean rice into each serving bowl. Arrange 100g grilled KBBQ ox tongue over one section of the rice. Place 50g Washed Kimchi Salad alongside the tongue. Arrange the seasoned nori sheets over the remaining rice, keeping them crisp and separate from the dressed kimchi. Spoon over a little additional KBBQ Sauce and serve immediately.

Chef Notes:

• Ask your butcher to brine the ox tongue for you, alternatively use the below recipe.

Washed Kimchi Salad

• 1500g ox tongue
• 2000ml water
• 200g light brown sugar
• 300g sea salt
• 1 bay leaf
• 1 sprig fresh thyme
• 2g juniper berries
• 2g black peppercorns
• 1g ground allspice
• 1g ground mace
• 3 whole cloves
• 2g coriander seeds

Preparation

1. Place spices and herbs in a muslin bag and secure.
2. Heat water, brown sugar and salt in pot until dissolved. Bring to the boil, add spice bag and remove from heat.
3. Cool brine completely, then refrigerate until cold.
4. Submerge ox tongue in the brine, ensuring it is fully covered. Refrigerate at 5°C or below for a minimum of 2 days or up to 7 days, depending on the thickness and the desired seasoning. 
5. Remove tongue, rinse thoroughly and pat dry. Discard brine.