Korean BBQ Recipe for Short Ribs Accented With Cucumber Kimchee

If you have been searching for the best Korean BBQ recipe, you have found it! This recipe features delicious Korean beef short ribs, which can be purchased from most Asian markets. The cut, called “flanken,” is a strip of beef cut from the chuck end across the bone. Korean short ribs feature lengthwise cuts across the rib bones, while European and American short ribs have thick slices of bone-in beef. This results in thin, eight to ten-inch long strip of meat lined by 1/2-inch thick rib bones on one side. The thin slices cook quickly on the grill.

Ingredients for ribs and marinade:

• 6 pounds Korean beef short ribs, cut crosswise to form twelve 2 ½-inch squares
• Vegetable oil
• 4 large (about 2 tablespoons) garlic cloves, peeled and chopped
• 4 green and white parts of scallions, sliced thinly
• 1 cup soy sauce
• ¼ cup sugar
• 2 tablespoons dark sesame oil
• 2 tablespoons ginger, peeled and grated finely
• Black pepper
• Whisk
• Medium bowl
• Large, non-reactive baking dish
• Plastic wrap
• Basting brush

Ingredients for Cucumber Kimchee:

• 5 garlic cloves, chopped
• 4 white and green parts of scallions, sliced thinly
• 4 Kirby cucumbers
• 3 tablespoons sugar
• 3 tablespoons ginger, peeled and grated
• 1 ½ teaspoons crushed red pepper, ground
• 1 ½ teaspoons kosher salt
• Medium bowl
• Mixing spoon
• Small, non-reactive baking dish
• Plastic wrap

Step 1: The cucumber kimchee should be prepared one day before it will be served. Cut the cucumbers in half lengthwise, place them upright on their cut ends, and slice them into quarters lengthwise, stopping each slice approximately ½-inch from the cut end.

Step 2: Mix the red pepper, salt, sugar, ginger, garlic, and scallions in the medium bowl. Stuff each cucumber with approximately one tablespoon of this mixture.

Step 3: Place the cucumbers in the baking dish, cover the dish with plastic wrap, and refrigerate it overnight.

Step 4: On the day of grilling, prepare the marinade. In the medium bowl, whisk the sesame oil, sugar, scallions, ginger, garlic, soy sauce, and black pepper to taste.

Step 5: Put ribs into the baking dish, forming a single layer. Pour the marinade prepared in Step 4 over the top of the ribs and turn ribs to coat them. Cover the dish with plastic wrap and refrigerate it for between 2 and 8 hours.

Step 6: Heat the grill to high. Brush a light coating of vegetable oil onto the grill grate. Remove ribs from marinade and place the meaty sides down on the grill rack. Cook ribs approximately 10 to 12 minutes or until they are well-browned with pink interiors, turning when necessary. Remove ribs from heat and allow them to sit for 5 minutes prior to serving.

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