1. In a mug, pour the boiling water over the tea bags. Let infuse for 10 minutes. Remove the tea bags.
2. Preheat the grill, setting the burners to high. Oil the grate.
3. In a small pot, whisk together the brewed tea with the brown sugar, soy sauce, sambal oelek, cornstarch and spices. Bring the mixture to a boil, whisking constantly. Simmer for 6 minutes, stirring with a wooden spoon, until the sauce thickens enough to coat the back of the spoon. Keep warm.
4. Grill the meat for 4 minutes on each side. Season with salt and pepper. Brush the meat with half of the sauce and continue to cook for 1 minute on each side. Set aside on a plate.
5. When ready to serve, cover the meat with the remaining sauce and garnish with the cucumber.

Chef’s tip

Beef short ribs cut across the bone and taken from the end of the ribs, also known as galbi, are particularly popular in Korean barbecue.