
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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