Korean Short Ribs With Cucumber Kimchee Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1653
FAT
227%
CHOL
286%
SOD
324%

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Ingredients for 4 servings

Freshly ground black pepper

4 large cloves garlic, peeled and chopped (about 2 tablespoons)

6 pounds beef short ribs, cut crosswise into twelve 2 1/2-inch squares (ask your butcher to cut the ribs for you)

2 tablespoons dark sesame oil

2 tablespoons finely grated peeled fresh ginger

1 cup soy sauce

1/4 cup sugar

4 Kirby cucumbers

5 cloves garlic, chopped

4 scallions (white and green), thinly sliced

3 tablespoons grated peeled fresh ginger

3 tablespoons sugar

1 1/2 teaspoons kosher salt

Vegetable oil, for grill

Korean BBQ Marinade, recipe follows

1 1/2 teaspoons crushed red pepper, ground

4 scallions (white and green parts), thinly sliced

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