Name: Grilled Korean-Style Short Ribs with Asian Slaw
Yield: Makes 4 Servings
Ingredients: Rice vinegar, ¼ cup (2 fl oz/60 ml); Shallots, 2 tablespoons minced; Asian sesame oil, 3 tablespoons; Red leaf lettuce (optional); Cooked short-grain brown rice; Asian Slaw; Korean-style short ribs, 3 lb (1.5 kg); Green onions, 8, chopped; Gluten-free tamari, ⅔ cup (5 fl oz/160 ml); Asian chile paste such as sambal oelek, ½ teaspoon; Fresh ginger, 2 tablespoons minced; Brown sugar, 6 tablespoons (3 fl oz/90 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

To enjoy this dish in the Korean style, place a mound of rice in a lettuce leaf (which is a refreshing gluten-free wrapper that you could use for any filling), top with a bite of meat, and a little slaw. Fold and eat it like a taco.

Ingredients

Gluten-free tamari, ⅔ cup (5 fl oz/160 ml)
Green onions,

Method

In a glass baking dish, combine the tamari, half of the green onions, the brown sugar, vinegar, sesame oil, shallots, ginger, and chile paste. Mix to blend. Add the meat and turn to coat. Let the meat marinate at room temperature while preparing the slaw and rice (or cover and refrigerate the marinating meat overnight).
Prepare a grill for direct-heat cooking o

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