Soy-Sesame Short Ribs with Quick Cucumber Kimchi

Serves 4

Ingredients

• 2 lbs beef short ribs
• 6 cloves garlic
• 2 inch piece ginger
• 5 stalks scallions
• 1/3 cup soy sauce
• 3 tbsp sesame oil
• 1 tbsp gochugaru
• 2 English cucumber
• 2 tbsp coarse sea salt
• 1/2 tsp salted shrimp paste

Instructions

1. 1Mince garlic and the ginger. Slice scallions thinly. Combine with soy sauce, sesame oil, and gochugaru to make a marinade.
2. 2Cut short ribs into 2-inch pieces if needed and coat thoroughly in the marinade. Let sit at room temperature for 20 minutes while preparing the cucumber kimchi.
3. 3For the quick cucumber kimchi: thinly slice cucumbers, toss with coarse sea salt in a bowl, and let sit 15 minutes. Rinse and drain well. Mince remaining garlic and scallions, then hand-mix with remaining gochugaru, sesame oil, and salted shrimp paste until a thick paste forms. Gently massage paste into drained cucumbers.
4. 4Heat a large cast-iron skillet or grill pan over medium-high. Cook marinated short ribs 4-5 minutes per side until nicely charred and cooked to medium, brushing with leftover marinade in the final minute.
5. 5Rest ribs for 5 minutes, then serve alongside the quick cucumber kimchi and steamed rice.