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1
Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
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2
Combine the remaining ingredients in a bowl to make the marinade.
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3
Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone.
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4
Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
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5
Remove ribs from the marinade and barbecue over a charcoal grill.
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6
Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers.
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7
Enjoy!
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8
Make 3 deep slashes of equal size along the length of the cucumbers.
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9
Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.
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10
Dissolve the 2 tablespoons of salt in the water.
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11
Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.
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12
For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.
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13
Squeeze as much water as possible out of the cucumbers.
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14
Stuff the turnip mixture tightly into the cuts.
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15
Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours.
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16
Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours.
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17
Refrigerate and serve with Korean short ribs.
