Exquisite Gluten-Free Korean BBQ Beef Galbi with Spicy Cabbage Salad and Sesame Noodles

Allergens

Soy, Sesame

Ingredients

• 800g beef short ribs (galbi)
• 1/2 medium Napa cabbage, thinly sliced
• 1 carrot, grated
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup gluten
• free soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice wine
• 1 tablespoon toasted sesame oil
• 1 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 packet gluten
• free soba noodles
• 2 tablespoons sesame seeds, toasted

Instructions

1. Prepare the marinade by whisking together the gluten free soy sauce, brown sugar, rice wine, ginger, garlic, toasted sesame oil, and black pepper in a large bowl. Add the beef short ribs and refrigerate for at least 4 hours or overnight.
2. Meanwhile, prepare the spicy cabbage salad by combining the Napa cabbage, carrot, red onion, and green onions in a large mixing bowl. Toss with your favorite gluten free dressing to taste.
3. Cook the gluten free soba noodles according to package instructions, then drain and rinse under cold water. Toss with sesame seeds and a drizzle of sesame oil.
4. Remove the beef from the marinade, allowing any excess to drip off. Grill or pan fry the galbi until cooked to desired doneness, approximately 3 4 minutes per side. Rest for a few minutes before slicing.
5. Plate the gluten free Korean BBQ Beef Galbi alongside the spicy cabbage salad and sesame noodles.

Chef’s Insight

The key to this dish is marinating the beef for an extended time, allowing the flavors to penetrate and tenderize the meat.

Notes

The marinade can be prepared in advance to save time on the day of cooking.