“Succulent Korean BBQ Beef Short Ribs in Spicy Soy Glaze (Galbi) – A Scrumptious Gluten-Free Feast!”

Allergens

Soy, Gluten (not in this recipe)

Ingredients

• 2 lbs beef short ribs
• 1/2 cup soy sauce (gluten
• free)
• 1/4 cup brown sugar
• 3 tablespoons rice wine (gluten
• free)
• 3 tablespoons gochujang (Korean red chili paste)
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 green onions, chopped
• 2 cups mixed vegetables, like bell peppers, zucchini, and mushrooms
• Salt and pepper, to taste

Instructions

1. In a medium bowl, mix together soy sauce, brown sugar, rice wine, gochujang, garlic, and ginger.
2. Season beef short ribs with salt and pepper, then marinate in the glaze for at least 30 minutes or up to overnight.
3. Preheat oven to 375°F (190°C).
4. In a single layer, arrange marinated short ribs on a baking tray lined with parchment paper.
5. Bake the short ribs for 25 minutes, then flip and bake for another 25 minutes or until tender.
6. While the short ribs are baking, sauté mixed vegetables in a skillet over medium heat until tender. Season with salt and pepper.
7. Serve the beef short ribs over rice, topped with sautéed vegetables and drizzled with remaining glaze.

Chef’s Insight

The key to tender, succulent beef short ribs is marinating and slow cooking them until they reach your desired tenderness.

Notes

Serve with steamed rice for a complete, satisfying meal.