Korean Short Ribs with Cucumber Kimchi Recipe | Food Network UK

Name: Korean Short Ribs with Cucumber Kimchi Recipe | Food Network UK
Total time: 40 min
Ingredients: 2.7kg beef short ribs, cut crosswise into twelve 5-cm squares (ask your butcher to cut the ribs for you); Korean barbeque marinade, recipe follows; Vegetable oil, for barbeque; 250ml soy sauce; 4 large cloves garlic, peeled and chopped (about 2 tbsps); 2 tbsps finely grated peeled fresh ginger; 4 spring onions (white and green), thinly sliced; 55g sugar; 2 tbsp dark sesame oil; 1 1/2 tsp crushed red pepper, ground; 1 1/2 tsp salt; 3 tbsp sugar; 4 Kirby cucumbers (short, squat cucumbers designed for pickling); 4 spring onions (white and green parts), thinly sliced; 5 cloves garlic, chopped; 3 tbsp finely grated fresh ginger; Freshly ground black pepper

foodnetwork.co.uk

This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients

2.7kg beef short ribs, cut crosswise into twelve 5-cm squares (ask your butcher to cut the ribs for you)
Korean barbeque marinade, recipe follows
Vegetable oil, for barbeque
250ml soy sauce
4 large cloves garlic, peeled and chopped (about 2 tbsps)
2 tbsps finely grated peeled fresh ginger
4 spring onions (white and green), thinly sliced
55g sugar
2 tbsp dark sesame oil
1 1/2 tsp crushed red pepper, ground
1 1/2 tsp salt
3 tbsp sugar
4 Kirby cucumbers (short, squat cucumbers designed for pickling)
4 spring onions (white and green parts), thinly sliced
5 cloves garlic, chopped
3 tbsp finely grated fresh ginger
Freshly ground black pepper