Get ready to transform your dinner routine with a mouthwatering Korean BBQ experience that combines the rich, savory depth of marinated beef short ribs with a refreshing, tangy pomegranate cucumber kimchi. This recipe isn't just a meal—it's a culinary adventure that will transport your taste buds straight to the vibrant streets of Korea, all while impressing your family and friends with your gourmet cooking skills. Prepare to elevate your home cooking game with this irresistible dish that perfectly balances sweet, spicy, and fresh flavors in every single bite!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- Beef short ribs (2 lbs)
- Soy sauce (1/2 cup)
- Brown sugar (1/4 cup)
- Garlic (4 cloves, minced)
- Ginger (1 tablespoon, grated)
- Cucumber (1, sliced)
- Pomegranate seeds (1/2 cup)
- Rice (for serving)
Instructions
- Begin by preparing the marinade for the beef short ribs. In a large mixing bowl, combine the soy sauce, brown sugar, minced garlic, and grated ginger. Whisk the ingredients together until the brown sugar is fully dissolved.
- Place the beef short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the beef is marinating, prepare the pomegranate cucumber kimchi. Start by slicing the cucumber into thin rounds or half-moons, depending on your preference. Place the sliced cucumber in a bowl.
- Add the pomegranate seeds to the bowl with the cucumber. You can also add a pinch of salt and a splash of rice vinegar for extra flavor, if desired. Gently toss the cucumber and pomegranate seeds together until well combined. Set aside to let the flavors develop.
- After the beef has marinated for at least 30 minutes, preheat your grill or grill pan over medium-high heat. Remove the beef short ribs from the marinade, allowing any excess marinade to drip off.
- Once the grill is hot, place the beef short ribs on the grill. Cook for about 4-5 minutes on each side, or until they are nicely charred and cooked to your desired level of doneness. The total cooking time should be around 10-15 minutes.
- While the beef is grilling, you can prepare the rice according to the package instructions. This will typically involve rinsing the rice, adding it to a pot with water, and bringing it to a boil before simmering until cooked.
- Once the beef short ribs are cooked, remove them from the grill and let them rest for a few minutes. This will help retain their juices.
- To serve, place a generous portion of rice on each plate. Arrange the grilled beef short ribs alongside the rice, and top with the pomegranate cucumber kimchi. Garnish with additional pomegranate seeds if desired.
- Enjoy your Korean BBQ with Pomegranate Cucumber Kimchi, savoring the delicious flavors and textures of this delightful meal!
Tips
- Marinate Wisely: For maximum flavor, allow your beef short ribs to marinate for at least 30 minutes, but no more than 4 hours. Overnight marinating can make the meat too salty.
- Temperature Matters: Ensure your grill or grill pan is preheated to medium-high heat for that perfect caramelization and char on the beef.
- Rest Your Meat: Always let the beef rest for 3-5 minutes after grilling to help the juices redistribute, ensuring a more tender and flavorful result.
- Customize Your Kimchi: Feel free to adjust the pomegranate cucumber kimchi by adding a splash of rice vinegar or a pinch of red pepper flakes for extra kick.
- Meat Doneness: Use a meat thermometer to check the internal temperature - 135°F for medium-rare, 145°F for medium.
- Rice Tip: Rinse your rice before cooking to remove excess starch and achieve perfectly fluffy grains.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 130mg
