This 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.
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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