Makes up to 2 servingsReady in Prep 10 min Cook 30 min
Ingredients
1 English cucumber (or 3 small Persian cucumbers)
1/3 cup red or white onion, thinly sliced
1 green onion, chopped
1 clove garlic, minced
2 tsp. Gochujang (Korean red pepper paste)
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. toasted sesame oil
1 tsp. brown sugar
500 g pkg. Marcangelo Korean Style BBQ Beef Short Ribs
1 Tbsp. toasted sesame seeds
¼ cup roasted peanuts, chopped
Cooking Instructions
Cut the cucumber in half lengthwise and then into diagonal half-moons about ¼” thick. Place slices in a serving bowl along with the sliced red and green onions.
In a small bowl whisk together the minced garlic, Gochujang, soy sauce, rice vinegar, toasted sesame oil and brown sugar. Stir to dissolve sugar and set dressing aside until ready to serve.
Preheat the BBQ to medium-high and lightly oil the grill with vegetable oil. Cook the Marcangelo Korean Style BBQ Beef Short Ribs on the grill for 4 to 5 minutes, turning once with tongs.
Just before serving, pour the dressing over the cucumbers and onions, tossing well to coat. Sprinkle with sesame seeds and peanuts and serve right away for maximum crunch with the grilled beef short ribs and a side of rice or noodles if desired.
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