Korean short ribs with spicy kimchi cucumbers – Food & Home Magazine

Ingredients

• <h3>Ribs</h3>
• 1,5kg beef short ribs
• 4 onions, peeled and roughly chopped
• 6 garlic cloves, peeled and crushed
• 6cm root ginger, peeled and chopped into 3 pieces
• 45ml (3 tbsp) olive oil
• 250ml (1 cup) soya sauce (yes, that much!)
• 15ml (1 tbsp) sesame oil
• 15ml (1 tbsp) crushed dried chilli
• 15ml (1 tbsp) sugar
• 600ml water
• 5 large carrots, peeled and chopped into 4cm pieces
• 10 dried shiitake mushrooms, soaked in 600ml warm water for 30 minutes
• 150g shimeji mushrooms
• <h3>Spicy kimchi cucumbers</h3>
• 2 English cucumbers
• 10ml (2 tsp) salt
• 30ml (2 tbsp) chives, finely chopped
• 2 garlic cloves, crushed and finely chopped
• 3cm root ginger, finely chopped
• 1 carrot, finely diced
• 60ml (¼ cup) fish sauce
• 15ml (1 tbsp) dried chilli flakes
• juice of 1 lemon
• 5ml (1 tsp) sugar