| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large short ribs
- 2 scallions, chopped
- 3 garlic cloves, minced
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons sugar
- 1/4 teaspoon black pepper
- 1 tablespoon sake (recommended: Han Soju)
- Cucumber Kimchi, recipe follows, optional
- 5 small pickling cucumbers
- 2 tablespoons salt
- 2 cups water
- 1 pound Chinese turnips, some julienned and some cut into circles
- 1/4 cup julienned carrot
- 2 cloves garlic, minced
- 2 scallions, julienned
- 3 hot red peppers, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 1 cup chicken stock
Instructions
- Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
- Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
- Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!
- Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.
- Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won’t crack when they get stuffed.
- For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.
- Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.
Reviews
Only used the recipe for the short ribs but it was soooo good. I had to make a few changes and improvise because i was missing some ingredients. I used mirin instead of sake, chives instead of scallions and added a about a 2 tablespoons of teriyaki sauce because I ran out of soy sauce. ( No time to go grocery). I’m glad that I also read the reviews because that extra sugar was spot on. Thanks for this great addition to my recipe arsonal.
I have been making this about twice a year since 2006, just noticed I have never posted a review. The first time I made this I served it with Korean sticky rice and jar Kimchi I bought at the post Commissary for a unit pot-luck. A co-workers Korean wife ask “How come she as not met my wife yet since I am married to a Korean?” I laughed and said my wife is from Indianapolis. I made this after watching it on TV. She did not believe me for quite some time until she met my wife at the next unit function.
Made this for my family and all liked it, but I do agree with other reviewers that it could use more sugar… My biggest complaint though is that I think it has a little too much sesame oil. I love the flavor sesame oil adds to food, but when its too much, it is overpowering. I’d half the amount of sesame oil in the recipe.
Absolutely delicious!
My whole family and fiends loved these ribs when i cooked them for my moms business party. they went very well. So i had to keep the recipe aropund for future use..thanks.
Didn’t like recipe- meat wasn’t tender even though it was cooked.
I used the marinade on chicken drumsticks and they came out great. I only had time to marinate for 2 hours, and definitely recommend marinating overnight for more flavor.
I’m going to try the short ribs next weekend. I plan to tinker a bit by adding some ginger, and little more sugar.
First time I had ever made short ribs. I didn’t have sake so I made them with bourbon. My husband and I loved them!
I added serrano chiles and ginger to this and it is great.
This one’s definitely a keeper with some minor adjustments. I used 1/4 inch short ribs cut across the bone. I also increased the amount of sugar to 1 cup brown sugar. When it’s too cold to grill, I bake it in the oven at 350 degrees for 30 mins then flip ribs over for another 15 mins.