Korean BBQ Beef Short Ribs (Samgyeopsal) with Seasoned Vegetables – Gluten-Free & Delicious!
A flavorful korean lunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 lbs beef short ribs (boneless) 1 medium onion, thinly sliced 4 cloves garlic, minced 1/4 cup soy sauce (gluten
- free) 1/4 cup mirin 1/4 cup sugar 2 tbsp rice wine 1 tbsp sesame oil 1 tsp black pepper, ground 6 cups mixed vegetables (bok choy, carrots, bell peppers) 1 tbsp vegetable oil Salt, to taste Green onions, for garnish
Instructions
- In a bowl, combine soy sauce, mirin, sugar, rice wine, sesame oil, and black pepper. Mix well and pour half of the marinade over the beef short ribs, ensuring they are evenly coated. Refrigerate for 2 hours or up to overnight.
- In a separate bowl, mix sliced onions and minced garlic. Set aside.
- Heat vegetable oil in a large skillet or pan over medium heat. Add the marinated beef short ribs and cook until browned on all sides, approximately 5 7 minutes. Remove from the pan and set aside.
- In the same pan, add the mixed vegetables, seasoning them with salt to taste. Sauté for about 3 4 minutes or until they are tender but still crisp.
- Add the remaining marinade to the pan with the vegetables and bring to a simmer. Return the beef short ribs to the pan and continue cooking for an additional 7 10 minutes, basting the ribs with the sauce regularly.
- Transfer the cooked beef short ribs to a serving platter, garnishing them with green onions. Serve alongside the seasoned vegetables and enjoy!
Chef’s Insight
The key to tender meat is allowing it to marinate properly
Notes
Adjust the sugar content in the recipe to taste preferences