QMS ANDY WAUGH BEEF SHORT RIB FORAGED KIMCHI

Foraged Scotch Beef PGI with foraged kimchi and beef dripping flatbreads

By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants You don't have to use seaweed for this recipe, but it is available all year round and it stands up to the richness of the Scotch Beef short rib with its sweet and salty flavour and beautiful texture. You can also pickle all year so make the most of what we have when it is available. Check out the video on Make it Scotch social channels.

Ingredients

Cooking Method

You’ll need to prepare a couple of items ahead of cooking the final dish, specifically the Highland rub and seaweed pickle, but the rest can be done on the day you’ll be eating the dish.

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