Scrumptious Korean Gluten-Free BBQ Feast
Discover a mouthwatering Korean BBQ feast that's perfect for a gluten-free diet, featuring tender beef short ribs served with colorful lettuce wraps and rice. This advanced recipe is suitable for 6 guests, combining rich flavors, textures, and visual appeal for an unforgettable dining experience.
Allergens
Soy (gluten-free soy sauce)
Ingredients
- 2 lbs beef short ribs 1 cup soy sauce (gluten
- free) 1/2 cup brown sugar 6 cloves garlic, minced 1 medium onion, thinly sliced 2 green onions, chopped 1 cup rice wine 1/4 cup sesame oil 1 tbsp ginger, grated 1/2 tsp black pepper 1/2 tsp red pepper flakes 6 large lettuce leaves 1 cucumber, sliced 1 medium carrot, julienned 2 cups bean sprouts 1 cup rice, cooked
Instructions
- a. In a mixing bowl, combine soy sauce, brown sugar, garlic, onion, green onions, rice wine, sesame oil, ginger, black pepper, and red pepper flakes. Mix well to create the BBQ marinade. b. Place beef short ribs in a shallow dish or resealable plastic bag, pour marinade over them, and rub the mixture into the meat. Cover and refrigerate for at least 4 hours or overnight for best results. c. Preheat your grill or BBQ to medium high heat. Grill the marinated beef short ribs for approximately 3 4 minutes per side or until desired doneness is reached. Remove from heat and let it rest for a few minutes before slicing. d. Assemble individual lettuce wraps with sliced beef, cucumber, carrot, bean sprouts, and cooked rice. Serve immediately.
Chef’s Insight
The key to this dish is allowing the meat to marinate long enough to absorb all the flavors. A cast-iron grill can add a beautiful char and crust to the beef.
Notes
This recipe is gluten-free and can be prepared ahead of time, making it perfect for entertaining.