Fiery Korean BBQ Street Food Dinner

Allergens

Soy, Wheat (if using gluten-free soy sauce)

Ingredients

• 1 lb beef short ribs, cut into 1
• inch pieces
• 2 tbsp gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 green onions, chopped
• 1 lb fresh shiitake mushrooms
• 1 large zucchini, sliced into ribbons
• 1 small daikon radish, sliced into ribbons
• 1 cup mixed leafy greens
• 1 cup cooked white rice
• 2 tbsp sesame seeds

Instructions

1. In a medium bowl, combine the gochujang, soy sauce, brown sugar, garlic, and ginger. Mix well to create a marinade. Add the beef short ribs to the marinade and toss to coat evenly. Let sit for 30 minutes to marinate.
2. While the beef is marinating, prepare your grill or stovetop grill pan for cooking. Preheat to medium high heat.
3. Thread the marinated beef onto skewers, leaving some space between each piece for even cooking. Grill the beef skewers for 2 3 minutes per side or until cooked through and slightly charred. Remove from the grill and let rest.
4. Grill the shiitake mushrooms and zucchini ribbons for 2 3 minutes per side or until tender and slightly charred. Add the daikon radish ribbons in the last minute of cooking. Remove from the grill.
5. In a large bowl, toss together the leafy greens and cooked white rice. Divide the mixture among four plates.
6. Place the beef skewers atop the rice and greens. Top with the grilled mushrooms, zucchini, daikon radish, and sesame seeds. Serve immediately.

Chef’s Insight

To add extra flavor, drizzle the beef skewers with a bit of the leftover marinade before serving.

Notes

Be sure to use wooden or reusable skewers to avoid any metallic taste from using metal skewers.