Korean Gluten-Free BBQ Beef Short Ribs with Kimchi Fried Rice & Spicy Cucumber Salad
A flavorful korean dinner perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb beef short ribs 2 cups cooked white rice 1 cup kimchi 1 cucumber 2 tbsp gochujang (Korean red chili paste) 2 tbsp soy sauce (gluten
- free) 2 tbsp sugar 1 tbsp minced garlic 1 tbsp sesame oil 1 tbsp rice wine vinegar 1 green onion, chopped Salt and pepper, to taste
Instructions
- Prepare the Korean BBQ Beef Short Ribs marinade by mixing soy sauce, sugar, minced garlic, sesame oil, rice wine vinegar, and salt in a bowl. Add the beef short ribs and refrigerate for at least 2 hours.
- Cook the white rice according to package instructions.
- In a separate pan, heat the kimchi until it's warm and slightly crispy, then mix with cooked rice to make Kimchi Fried Rice.
- Cut cucumber into thin slices and toss with gochujang, salt, and pepper.
- Grill or pan fry the marinated beef short ribs until they reach desired doneness.
- Assemble the dish: place a serving of Kimchi Fried Rice on a plate, top it with a portion of Spicy Cucumber Salad, and serve with grilled Korean BBQ Beef Short Ribs on the side.
Chef’s Insight
The marinade adds depth of flavor to the beef short ribs, while the kimchi fried rice and spicy cucumber salad provide contrasting textures and flavors.
Notes
Make sure to use gluten-free soy sauce to avoid cross-contamination with allergens.