Korean-style BBQ Short Ribs
- 4 large short ribs
- 2 scallions, chopped
- 3 garlic cloves, minced
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons sugar
- 1/4 teaspoon black pepper
- 1 tablespoon sake (recommended: Han Soju)
- Cucumber Kimchi, recipe follows, optional
- Cucumber Kimchi:
- 5 small pickling cucumbers
- 2 tablespoons salt
- 2 cups water
- 1 pound Chinese turnips, some julienned and some cut into circles
- 1/4 cup julienned carrot
- 2 cloves garlic, minced
- 2 scallions, julienned
- 3 hot red peppers, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 1 cup chicken stock
Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!
Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.
Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.
For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.
Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.