Korean Kalbi Salad

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The sounds of summer include the sizzle of beef on a grill. But you still want to stay cool and eat something fresh and light. Here’s a recipe that only needs 5 minutes on the grill and takes advantage of summer’s bounty!

For beef:
½ lb boneless beef short ribs, about ½ inch thick slices (boneless Korean kalbi beef from an Asian grocery is perfect); alternative is hanger steak or flap steak (flap meat)
½ cup soy sauce (optionally low sodium)
¼ cup sugar
¼ cup mirin (from an Asian grocery); if not available, use 2 Tbsp rice vinegar instead
2 tbsp sesame oil
3 cloves garlic, pressed or minced
2 tsp minced fresh ginger

For salad:
Lettuce of choice
Seasoned vegetables from a Korean grocery, such as three colored (bean sprouts, spinach, and fernbrake), pickled cucumbers or fermented radish. Be adventurous and try others!
Cherry Tomatoes
Kimchi (optional)
Carrots (optional)
Salad dressing, such as a ginger vinaigrette (optional)
Aroma Grillet
2-3 servings

Combine soy sauce, sugar, mirin, sesame oil, garlic, and ginger. Mix thoroughly and use enough to marinate beef in shallow dish. Allow at least 15 minutes for beef to absorb flavors. Extra marinade can be saved in refrigerator.
Prepare salad as desired.
Heat Aroma Grillet to 300° F. Grill strips of boneless beef for 2½ minutes on the first side and 1-2 minutes on the second.
Remove beef from grill, allow it to rest about 2 minutes, and serve with salad and optional saffron rice.

Over To You
What’s your version of Kalbi salad? Share and inspire us 🙂

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