Mix together the Gochujang, Soy Sauce, Rice Vinegar, Garlic, and Ginger and rub all over the Beef Short Rib. Place in the fridge to marinate – I would recommend overnight.
Remove the Beef Short Rib from the fridge about an hour before you would like to start cooking. Set up your smoker and try to set it up to cook at around 235°F. Once at the desired temperature place your ribs on the smoker. I placed mine bone side down.
Cook for a couple of hours and then check on them. My ribs had a nice layer of fat on them so this helped keep everything moist, but I did give them a very light spritzing of cider vinegar. Cook for another hour.
Prep the braising liquid by mixing all the ingredients together EXCEPT the cornflour and honey. You will use these later to make the sauce. After 3 hours of smoking remove the ribs and place in the braising liquid, in a baking tray. Cover the tray with foil to keep all the steam inside and place them back on the smoker.
Cook and periodically check the temperature of the meat. I was aiming for 203°F. Once it gets there remove from the Smoker and take the ribs out of the braising liquid. Tightly wrap the ribs in foil, with a little of the liquid and place somewhere warm.
To make the sauce, pour the braising liquid into a saucepan and warm on a medium heat. Mix the cornflour with some cold water until dissolved and then pour it into the sauce base. Add the honey and Gochuhang and bring it to a simmer before turning the sauce down. The sauce should thicken nicely and have a nice gloss to it.
To plate, unwrap your ribs and then slice them. I took them close to the bone and then sliced some of the fat off (although this was really nice in itself). I then plated and poured a little of the sauce over and added some chillis. In my excitement, I actually forgot to add some sesame seeds which I think visually would have been a nice touch.I served this with Brown Egg Fried Rice, Kimchi, and some Edamame Beans which were lightly salted.