Though the very idea of giving up gluten made me break out into a cold sweat prior to my husband’s discovery of his intolerance, I have to say, the challenge of creating tasty, gluten free meals has been stimulating and (cough) kindoffun. Korean food and “gluten free” are actually very good friends! And for complete transparency, gluten and I have yet to break up–I just hide him under the bed for dinner (wow, and just like that gluten has become my secret boyfriend).
Well, my real boyfriend, aka, John loves the hearty, flavorful salad in today’s blog. And it could not be easier to throw together–zero cooking, in fact, if you use a left over protein from a previous meal. Tips on that in the directions!
Lettuce of choice (I prefer romaine or red leaf for this recipe)
Shredded beef short ribs
Kimchi (recipe features napa cabbage kimchi, but just about any kind works!)
Asian vinaigrette dressing
Wash, then shred or chop lettuce (confession: I nearly always buy pre-washed lettuce for salad)
Take about 1/4 lb of shredded beef short ribs (heat through if coming from the refrigerator) and mix with 1-2 tablespoons of sesame oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of sesame seeds (optional). *Tip: I like to shred the meat from the beef broth I create with beef short ribs and freeze in small quantities to defrost and add into soups (or salads) later. You can also use left over steak, pork, or chicken if not already cooked with strong/competing seasoning. If the protein is already marinated in Korean flavors, skip the mixing with sesame oil, salt, pepper, and sesame seeds, and use as is!
Roughly chop some kimchi to throw on top of the salad
Toss lettuce in the vinaigrette, and arrange beef on the bed of lettuce with kimchi on top
Red pepper flakes
Whip up 1 tablespoon of white vinegar, 3 tablespoons of sesame oil, a pinch of red pepper flakes, a pinch of sugar, a 1/2 tablespoon of diced chives and a tablespoon of water until emulsified (tiny bit of minced garlic would also be tasty in this dressing, but also good without). Makes 4 servings.
By the way, if this recipe looks semi-familiar to Atlantans, it might be because you saw something like it on the Star Provisions menu: their deconstructed Korean BBQ sandwich as a salad. Having eaten it and being absolutely biased, I can say this recipe is better. Furthermore, I came up with this recipe long before I had it at Star Provisions (really).