Recipe courtesy of Timon Balloo

Grilled Korean Beef Short Ribs with Cucumber Salad

  • Level: Easy
  • Total: 1 day 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 1 large salad
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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 


  1. 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.
  2. 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.

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