Recipe courtesy of Timon Balloo
Episode: It's So Miami
Grilled Korean Beef Short Ribs with Cucumber Salad
Total:
24 hr 40 min
(includes marinating time)
Active:
40 min
Yield:
1 large salad
Level:
Easy
Total:
24 hr 40 min
(includes marinating time)
Active:
40 min
Yield:
1 large salad
Level:
Easy
Total:
24 hr 40 min
(includes marinating time)
Active:
40 min
Yield:
1 large salad
Level:
Easy

Ingredients

  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons white sugar 
  • 1 1/2 tablespoons mirin (or sweet rice wine vinegar) 
  • 1 tablespoon chopped white onion 
  • 1 tablespoon chopped green onion 
  • 2 tablespoons chopped Asian pear (or pear is fine) 
  • 1 teaspoon sesame oil 
  • 1 teaspoon orange zest 
  • 2 teaspoons chopped fresh ginger 
  • 2 cloves garlic 
  • 12 ounces short ribs, cut 1/4 inch thick across the bone 
  • 1/2 cup thinly-cut on the diagonal kirby cucumbers 
  • 1 pinch toasted sesame seeds 
  • 1 tablespoon rice wine vinegar 
  • 1/2 teaspoon sesame oil 

Directions

Combine all the ingredients from the soy sauce to the garlic in a blender and blend into a sauce. Once finished, pour the sauce over the ribs and marinate for at least 24 hours. Afterward, remove the ribs from the marinade and cook on a medium-hot grill until the meat reaches desired doneness.

For the cucumber salad, combine the cucumbers, sesame seeds, rice wine vinegar and sesame oil in a bowl and toss. Serve aside ribs and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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