Korean Short Ribs with Cucumber Kimchee

TOTAL TIME: 26 hr 40 min
Prep: 20 min
Inactive Prep: 26 hr
Cook: 20 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

RIBS:
  • 6 pounds beef short ribs, cut crosswise into twelve 2 1/2-inch squares (ask your butcher to cut the ribs for you)
  • Korean BBQ Marinade, recipe follows
    CUCUMBER KIMCHEE:
    • 4 Kirby cucumbers
    • 4 scallions (white and green parts), thinly sliced
    • 5 cloves garlic, chopped
    • 3 tablespoons grated peeled fresh ginger
    • 3 tablespoons sugar
    • 1 1/2 teaspoons kosher salt
    • 1 1/2 teaspoons crushed red pepper, ground
    KOREAN BBQ MARINADE:
    • 1 cup soy sauce
    • 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
    • 2 tablespoons finely grated peeled fresh ginger
    • 4 scallions (white and green), thinly sliced
    • 1/4 cup sugar
    • 2 tablespoons dark sesame oil
    • Freshly ground black pepper
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    Directions

    Prepare ribs according to photo below. Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean BBQ Marinade, and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).

    Prepare an outdoor grill with a high-heat fire.

    Remove the ribs from the marinade. Brush the grill grate lightly with oil. Place the ribs on the grill meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes. Serve with Cucumber Kimchee.

    Cucumber Kimchee:

    A day before serving, halve the cucumbers crosswise, set them upright on the cut end, and slice lengthwise into quarters, stopping about 1/2 inch from the cut end. Mix the scallions, garlic, ginger, sugar, salt, and red pepper and stuff about a tablespoon of the mixture into each cucumber. Put the cucumbers in a small non-reactive baking dish, cover with plastic wrap, and refrigerate overnight.
    Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.

    Shopsmart: Not all soy sauces are the same. Some are saltier, others sweet and thick. Light soy sauces are salty; the "light" refers to the body of the sauce. Dark soy sauces are sweeter and thicker. For the best results with this marinade, choose a dark Japanese or Korean soy sauce.

    Yield: about 1 1/2 cups

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    • on August 06, 2012

      Flag

      When you make Korean dishes, marinate for long periods of time unless using seafood or poultry. The marinade will break down the tough fibers of the less elegant cuts of meat like short ribs, flank steak that are staples on the Korean family table (2 tours of duty US Army. Grill over the BBQ for even more flavor. I used this marinade, with a few additions & found it to be most delectable. The Korean name for this dish is Bul-Kal-Bi. Follow the recipe & try it again CowGirl!

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    • on July 16, 2011

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      I was so looking forward to this recipe and it was terrible. The meat was tough and not vry flavorful. Perhaps it is because I only marinated the meat for two hours - so maybe that is the problem. The garbage and dogs got the bulk of this dish.

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