Korean Short Ribs (Galbi) and Smashed Cucumber Salad

Galbi and Smashed Cucumber Salad Dish Guide

Serves 6

For the Galbi

3 lbs flanken-cut beef ribs

¾ cup soy sauce

¾ cup brown sugar

1 medium onion, diced

1 asian pear, diced

1 T grated ginger

5 cloves garlic, peeled

1 T sesame oil

2 T honey

Freshly cracked pepper

Place the onion, pear, ginger and garlic in a blender and puree. Add the puree to a bowl and add in the soy sauce, brown sugar, sesame oil, honey and fresh cracked pepper. Stir to combine. Lay the ribs out in a large baking dish or large plastic bag. Cover with marinade and allow to marinate 8 hours or up to overnight. Stir or turn the ribs in the marinade a couple times.

When ready to cook, preheat your grill to 400 F. Shake off any excess marinade and grill for 5-6 minutes per side or until slightly charred. If you do not have a grill, cook in a grill pan for the same time. However, we strongly recommend using a charcoal or gas grill.

For the Smashed Cucumber Salad

2 English cucumbers

1 T white sugar

2 t toasted sesame oil

1 T soy sauce

2 T rice vinegar

1 T gochujang

2 garlic cloves, crushed

Salt to taste

1 T toasted sesame seeds

Using your hand or a rolling pin, bash the cucumbers from one end to another, then roll 90 degrees and repeat. Cucumber should start to fracture along fault lines. The goal is to crack the flesh, no pulverize the cucumber. Once cucumber begins to crack apart, cut into ½ pieces and continue to dice the cucumber up into bite-sized pieces.

Place the cucumber in a colander over a bowl and sprinkle salt over cucumber. Allow to sit for at least 30 minutes to allow excess moisture to drain out of the cucumber. In the meantime, mix all remaining ingredients other than the sesame seeds in a bowl.

Drain the excess water from the bowl and return the cucumbers to it. Add in the dressing and toss to combine. Taste and add more salt if necessary and garnish with sesame seeds and, optionally, some cilantro or green onions. Chill for 30 minutes before serving.