Wednesday, February 20, 2013

Korean Barbecue - A Recipe From My Childhood

Korean short ribsThis week we offered Korean barbecue beef, chicken or tempeh on the menu for our new meal delivery service, Provenance Foods.  It was always a treat growing up to go to the Korean restaurant and grill our own meats at the table, then wrap it up in some fresh lettuce with perfectly sticky rice.  As I ate our homemade version this week, it reminded me of the flavors of my youth and brought a smile to my face.

Our version includes short grain brown rice, soaked overnight to neutralize the phytic acid that is on all unsoaked grains, crisp Bibb lettuce, and a fermented miso paste rich in probiotic organisms.  The marinade on the grassfed beef was sugar-free, sweetened with only pineapple juice.

Here's my recipe for you to enjoy at home.  This marinade is perfect for all your summer grilling!  I hope you'll give it a try.

Korean Beef Barbecue
2 pounds beef short ribs, thinly sliced
1/4 cup wheat-free tamari
4 teaspoons toasted sesame oil
4 teaspoons crushed garlic
2 tablespoons rice wine
Black pepper to taste
1 cup fresh pineapple juice

Directions: 1. Whisk together tamari, sesame oil, garlic, rice wine, black pepper, and pineapple juice.
2. Add meat to bowl with marinade. Let marinate in the refrigerator for about 2 hours.
3. When ready to cook, heat grill or grill pan to medium heat. Place meat on grill and cook 2 to 3 minutes per side or until cooked to desired doneness. Serve with brown rice, lettuce, and miso paste. 

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