When I first got my COBB outdoor cooker the first thing i thought of when i unboxed it was doing a Korean inspired BBQ. It’s all about having the condiments to go with it, the right company around the cooker and the best quality short rib you can find! From there on … you are good to go! The magic in this recipe really lies in the marinade which is filled with umami and I would not do this without this marinade, and lastly the pickle! The pickles help tie everything together.
You will need 800g-1kg thinly cut beef short rib, for grilling, ask your butcher
Salt and pepper to season
FOR THE PICKLED CUCUMBERS
1 large cucumber, thinly sliced
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp Mirin
1 Tbsp sesame oil
Toasted sesame seeds to sprinkle on top
Serve with crispy lettuce
WHAT TO DO
1. For the sauce, in a mixing bowl combine the oyster sauce, garlic powder, onion powder, honey, ground ginger.
2. Season the thinly sliced beef short rib with salt and pepper the on a high temperature grill the beef for about 8 minutes on each side until tender. Baste with the sauce & remove from the heat. Rest the meat for 5-190 minutes.
3. For the cucumber salad, combine the sliced cucumbers, with the soy sauce, rice vinegar, mirin & sesame oil. Sprinkle the toasted sesame seeds on top. Serve with fresh & crisp lettuce leaves.
Note: Use a combination of baby cucumbers and large cucumbers.