Momofuku Korean BBQ Kit

What You Get

Short ribs

Momofuku Galbi Marinade

Cucumber

Red onion

Momofuku Savory Seasoned Salt

Butter lettuce

Kimchi

Cooked white rice

Soy-ginger vinaigrette

What You'll Need

Salt

Vegetable oil

Step 1

Remove the short ribs from the packaging, add to a bowl with the marinade, turn to coat, and let rest at room temperature for at least 15 minutes. Cut the cucumber in half lengthwise and then into thin half moons. Thinly slice half of the red onion (you should have about ½ cup), reserving the rest for another use. Add the vegetables to a bowl with a pinch of salt and transfer to the refrigerator until ready to use.

Step 2

If you’d like to make the short ribs in the oven, preheat the broiler to high with the rack placed in the middle of the oven, and line a sheet pan with foil. Place the pan in the oven to preheat. When the oven is heated, carefully remove the pan and add the short ribs in a single layer. Season with 1½ teaspoons of Momofuku Savory Seasoning salt. Return to the oven and cook for 6 minutes. Flip the short ribs and return to the oven for another 4 minutes or until sizzling and browned. Transfer to a cutting board to rest for 10 minutes.

Step 3

To make the short ribs on the grill, preheat the grill to medium-high. When hot, add the short ribs and turn every two minutes until sizzling and browned on both sides, about 8 minutes total. Transfer to a cutting board to rest.

Step 4

While the short ribs are resting, trim the root from the butter lettuce and separate the leaves. Drain the kimchi and transfer to a bowl. Reheat the rice in the microwave for 1-2 minutes or according to package instructions. Remove the cucumber and onion salad from the refrigerator and pour off any liquid that has accumulated. Drizzle with ⅓ cup of the soy ginger dressing and toss to coat.

Step 5

Pile the short ribs on a serving platter and serve immediately with the lettuce leaves, rice, kimchi, and cucumber salad on the side.