Korean Short Ribs (Galbi) and Smashed Cucumber Salad

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Canned pear is often less expensive and still adds sweetness.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a more economical option.

Make a marinade by blending diced onion, garlic, diced Asian pear, and ginger paste into a paste.

In a large bowl, combine the paste with 3/4 cup soy sauce, 3/4 cup brown sugar, honey, toasted sesame oil, and black pepper.

Stir the marinade until well incorporated.

Add flanken style beef ribs to the marinade and let them marinate for 8 hours to overnight, turning occasionally.

Prepare cucumbers by smashing them to create cracks, then cut into 1/2 inch pieces and season with salt.

Let the cucumbers sit in a colander for at least 30 minutes to draw out moisture.

Make a dressing with sugar, toasted sesame oil, rice vinegar, soy sauce, gochujang, and crushed garlic, stirring until sugar is dissolved.

Discard excess moisture from cucumbers, return to bowl, and add the dressing, stirring to coat.

Chill the cucumber salad in the fridge for at least 30 minutes before serving.

Preheat the grill to high heat (400-450°F).

Grill the marinated short ribs for 5-6 minutes per side, watching for flare-ups due to sugar in the marinade.

Serve the grilled ribs with steamed rice and cucumber salad, garnished with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens