Delectable Korean BBQ Beef Ribs with Sticky Rice Cakes in Spicy Soy Glaze (Gluten-Free)

Allergens

Soy, Gluten (if not using gluten-free soy sauce)

Ingredients

• 1 lb beef short ribs, cut into individual rib portions
• 2 cups sticky rice cake, sliced into 1/4
• inch thick rounds
• 3 tbsp gochujang (Korean red pepper paste)
• 2 tbsp soy sauce (gluten
• free)
• 1 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp Korean hot pepper flakes (gochugaru)
• 2 green onions, thinly sliced
• 1 tsp black sesame seeds
• Salt and pepper, to taste
• Cooking oil, for pan
• frying

Instructions

1. In a small bowl, combine gochujang, soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, Korean hot pepper flakes, salt, and pepper. Mix well to create the spicy soy glaze.
2. Heat a pan with cooking oil over medium high heat. Pan fry the beef short ribs until golden brown on all sides, about 5 minutes per side. Remove from heat and set aside.
3. In a separate pan, steam the sticky rice cakes for 10 12 minutes or until cooked through. Set aside.
4. Brush the spicy soy glaze onto the pan fried beef ribs generously, ensuring full coverage. Grill or broil the ribs for an additional 3 5 minutes to allow the glaze to caramelize and create a sticky texture.
5. Arrange the cooked sticky rice cakes on a plate, then place the glazed beef ribs on top. Garnish with sliced green onions and black sesame seeds.

Chef’s Insight

Be careful not to overcook the beef ribs, as this can result in dry and tough meat.

Notes

Serve the dish with a side of steamed vegetables for a more balanced meal.