“Delightful Korean Gluten-Free Dinner: Bulgogi Beef Skewers & Spicy Cucumber Salad”

Allergens

Soy (gluten-free soy sauce)

Ingredients

• 8 oz beef sirloin, thinly sliced
• 1 medium cucumber
• 2 tbsp gluten
• free soy sauce
• 1 tbsp rice wine
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1 tsp ground black pepper
• 1/4 cup mayonnaise
• 1 tsp gochujang (Korean red chili paste)
• 2 tbsp rice vinegar
• Salt, to taste

Instructions

1. a. In a medium bowl, combine gluten free soy sauce, rice wine, sugar, minced garlic, sesame oil, and ground black pepper. Mix well. b. Add the thinly sliced beef sirloin into the marinade, ensuring all pieces are evenly coated. Let it marinate for 30 minutes in the refrigerator. c. While the beef is marinating, mix mayonnaise, gochujang, and rice vinegar in a small bowl until smooth and well combined. Taste and adjust seasonings as needed. d. Slice the cucumber into thin rounds and place them in a colander to drain excess moisture. Season with salt to taste. e. Preheat a grill or grill pan over medium high heat. Thread the marinated beef onto skewers, discarding any remaining marinade. Grill the beef skewers for 2 3 minutes per side or until cooked to your desired doneness. f. Assemble the cucumber salad by layering cucumber rounds in a serving dish and spooning the spicy mayo mixture over the top. g. Serve the Bulgogi Beef Skewers alongside the Spicy Cucumber Salad, garnishing with additional sesame seeds if desired.

Chef’s Insight

To enhance the mouthfeel and aroma, garnish the dish with additional sesame seeds and green onions.

Notes

For a vegetarian option, replace the beef with marinated portobello mushroom caps.