Korean · Dinner
Grilled Short Rib Salad
Grilled bone-in short rib, marinated in soy, garlic and pear, sliced over crisp lettuce, cucumber and daikon with a gochujang sesame dressing. Scallion and toasted sesame seeds finish the plate alongside kimchi. Smoky char from the grill contrasts the cool, crunchy vegetables and sharp, tangy dressing.
$8
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
543Calories
38.2gProtein
33.4gFat
20.8gCarbs
10.8gSugar
3.6gFiber
1843mgSodium
130mgChol
11.9gSat Fat
782mgPotassium
88mgCalcium
4.1mgIron
2.7mcgVitamin B12
17mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the short rib dry and mix soy sauce, garlic, pear and sesame oil in a bowl.
2
Marinate
Coat the short rib in marinade, cover, and chill 60 minutes.
3
Whisk
Combine gochujang, rice vinegar, sesame oil and honey until smooth.
4
Grill
Sear the short rib on high heat 3 to 4 minutes per side until deeply charred and 54C internal temperature.
5
Rest
Transfer to a board and rest 5 minutes, then slice thinly against the grain.
6
Build
Toss lettuce, cucumber and daikon, mound onto a plate, fan short rib over top.
7
Plate
Add kimchi and dressing alongside, scatter scallion and sesame seeds over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef short rib
- 6 tbsp6 tbsp soy sauce
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp Asian pear
- 2 tsp2 tsp sesame oil
- 4 cups120g lettuce
- 11 cucumber
- 1/2 cup70g daikon
- 3.6 oz100g, about a third of a small jar kimchi
- 22 scallion
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 2 tsp2 tsp toasted sesame seeds
