Grilled Korean-Style Short Ribs with Spicy Cucumber Salad

Grilled Korean-Style Shorrt Ribs with Spicy Cucumber Salad

ATTRIBUTES:  

PRODUCT USED: Saha Thai Red Curry Base™

PREP TIME: 20-25 minutes COOK TIME: 7-8 minutes

SERVES: 4-6

Ingredients:

 For Ribs -

• 2 lbs (1 kg) beef short ribs, cross cut
• 3/4 cup (180 ml) Saha Thai Red Curry Base™
• 1/4 cup (60 ml) soy sauce
• 1 tbsp (15 ml) sesame seeds
• 1 tsp (5 ml) sesame oil
• 1 small green onion, thinly sliced (reserve 2 tbsp for salad)

For Salad -

• 2 medium cucumbers, halved lengthwise and thinly sliced
• 1 tsp (5 ml) salt
• 1/4 cup (60 ml) Saha Thai Red Curry Base™
• 2 tbsp (30 ml) rice wine vinegar
• 2 tbsp (30 ml) sliced green onion (reserved from above)
• 1 tbsp (15 ml) sesame seeds
• 1 tsp (5 ml) chili flakes

Directions:

1. Combine the Saha Thai Red Curry Base™, soy sauce, sesame seeds, sesame oil and the sliced green onion in a large bowl and mix well. Cover the short ribs with the marinade and set aside to marinate. This can be done the day before.
2. While the ribs are marinating, being to prepare the salad. Thinly slice the halved cucumber and toss with the tsp of salt. Transfer to a colander or sieve and let drain from ten to fifteen minutes.
3. While draining, combine the Saha Thai Red Curry Base™, rice wine vinegar, reserved sliced green onion, sesame seeds, and chili flakes in a large bowl and mix well.
4. Shake any excess liquid from the cucumber slices and toss them with the dressing and set aside.
5. Pre heat a grill or broiler to "high". Remove the ribs from the marinade and shake off excess marinade. Cook for 3-4 minutes per side, or until well browned.
6. Serve alongside the cucumber salad. I've aded a simple dipping sauce of soy sauce, sesame seeds, chili and green onion!