Grilled Korean Beef Short Ribs with Cucumber Salad

Name: Grilled Korean Beef Short Ribs with Cucumber Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M1DT0H40M0.000S
Yield: 1 large salad
Cuisine: asian
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

Recipe courtesy of Timon Balloo

Watch how to make this recipe.

Grilled Korean Beef Short Ribs with Cucumber Salad

0 Reviews

Level: Easy
Yield: 1 large salad
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

1556

Total Fat

131

Saturated Fat

55

Carbohydrates

32

Dietary Fiber

2

Sugar

22

Protein

55

Cholesterol

259

Sodium

3687

Total: 1 day 40 min (includes marinating time)
Active: 40 min

Level: Easy
Yield: 1 large salad
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

1556

Total Fat

131

Saturated Fat

55

Carbohydrates

32

Dietary Fiber

2

Sugar

22

Protein

55

Cholesterol

259

Sodium

3687

Total: 1 day 40 min (includes marinating time)
Active: 40 min

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.

Recipe courtesy of Timon Balloo, Executive Chef, Sugarcane Restaurant, Miami, FL