Korean BBQ beef (GF, DF)

As we say goodbye to summer and head into fall, I thought I would make a hearty dish that could be cooked either outside on the grill or inside on the stove. I love how the marinade for the beef gives the dish sweet + salty + spicy elements. The best part is that it is super easy to make and can be prepared with many different variations. The first variation is the type of meat involved. A lot of Korean BBQ beef recipes use short ribs. I personally like going to the Japanese market and buying Shabu Shabu meat (Shabu Shabu is Japanese hot pot where the meat is sliced super thin). The marinade can also be used on other meats (e.g. chicken, pork). The second variation is how the dish is served. Tonight, I decided to have it in the traditional style, over rice and with some roasted broccoli. There really is something about beef + white rice, but that is another story. I’ve also done this beef as the filling in a Latin/Korean taco using a corn tortilla (yes I am trying emulate the LA food truck trend), and as lettuce cups using iceberg lettuce. And, since my stomach is not a fan of onions, I left the onions out of this recipe – it still was delicious.

Here is a link to the recipe. http://allrecipes.com/recipe/korean-bbq-short-ribs-gal-bi/

The alterations I made were:

  • Replace short ribs with Shabu Shabu meat
  • Replace soy sauce with gluten-free tamari
  • No onions
  • Add 2 tbsp. of mirin (sweetened sake used for cooking)
  • I refrigerated the marinated beef for 24 hours. I wouldn’t go longer than 24 hours as it could taste too salty, especially if you’re using a thin cut of meat
  • Grill the beef on the stove over high heat


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