Cucumber kimchee and ribs

Cucumber Kimchee (Oi Kimchi)

Ingredients

• 6 small cucumbers (Kirby or Persian)
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Instructions

1. Prepare the Cucumbers:
   • Wash the cucumbers and cut them into quarters lengthwise, then cut into bite-sized pieces.
   • Place the cucumber pieces in a large bowl and sprinkle with salt and sugar. Mix well.
   • Let the cucumbers sit for 30 minutes to draw out excess water.
2. Make the Kimchi Paste:
   • In a separate bowl, combine the minced garlic, minced ginger, gochugaru, fish sauce (or soy sauce), chopped green onions, and sesame seeds.
3. Combine and Ferment:
   • After 30 minutes, drain the excess water from the cucumbers.
   • Add the kimchi paste to the cucumbers and mix thoroughly, ensuring all pieces are well coated.
   • Transfer the cucumber kimchi to an airtight container or jar.
   • Let it sit at room temperature for 1-2 days to ferment, then store in the refrigerator.

Korean BBQ Ribs (Galbi)

Ingredients

• 3 lbs beef short ribs (flanken-style)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup water
• 1/4 cup sesame oil
• 1/4 cup chopped green onions
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons sesame seeds
• 1/2 teaspoon black pepper
• 1 pear or apple, grated (optional, for tenderizing)

Instructions

1. Prepare the Marinade:
   • In a large bowl, combine the soy sauce, brown sugar, mirin, water, sesame oil, chopped green onions, minced garlic, minced ginger, sesame seeds, and black pepper.
   • If using, add the grated pear or apple to the marinade. This helps tenderize the meat.
2. Marinate the Ribs:
   • Add the beef short ribs to the marinade, ensuring they are fully coated.
   • Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
3. Cook the Ribs:
   • Preheat a grill to medium-high heat.
   • Remove the ribs from the marinade and grill for 3-4 minutes on each side, or until they are cooked to your desired level of doneness and have a nice char.
   • Alternatively, you can cook the ribs in the oven under the broiler.
4. Serve:
   • Serve the grilled ribs hot, garnished with additional sesame seeds and chopped green onions if desired.

Enjoy your Cucumber Kimchee and Korean BBQ Ribs!