Korean short ribs:
1) Place the ribs in one layer in a large non-reactive baking dish, pour in the Korean barbecue marinade and turn the ribs to coat. Cover and refrigerate. Marinate for 2 to 8 hours (longer makes the ribs too salty).
2) Prepare an outdoor barbecue with a high-heat fire. Remove the ribs from the marinade. Brush the griddle grate lightly with oil. Place the ribs on the barbecue meaty side down and cook, turning as needed, until well browned but still pink inside, about 10 to 12 minutes. Set ribs aside to rest for 5 minutes.
Serve with cucumber kimchee.
1) A day before serving, halve the cucumbers crosswise, set them upright on the cut end and slice lengthwise into quarters, stopping about 1cm from the cut end. Mix the spring onions, garlic, ginger, sugar, salt and red pepper, and stuff about a tablespoon of the mixture into each cucumber. Place the cucumbers in a small non-reactive baking dish, cover with plastic wrap and refrigerate overnight.
Korean barbeque marinade:
1) Whisk soy sauce, garlic, ginger, spring onions, sugar, sesame oil and black pepper, to taste, in a medium bowl. Use marinade immediately or refrigerate for up to two days.
Shopsmart: Not all soy sauces are the same. Some are saltier, others sweet and thick. Light soy sauces are salty, 'light' just refers to the body of the sauce. Dark soy sauces are sweeter and thicker. For the best results with this marinade, choose a dark Japanese or Korean soy sauce.