Korean Bbq Recipe

Inspired by Young Joni

Time2h 30m

Serves4

beef short rib, mozzarella, scallion, arugula, sesame, soy-chili vinaigrette

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Ingredients

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1
Marinate the Beef
In a large bowl, place the beef short ribs and cover them with soy-chili vinaigrette. Let marinate in the refrigerator for at least 2 hours, or overnight for best results.
2
Grill the Ribs
Preheat the grill to medium-high heat. Remove the ribs from the marinade and grill for about 4-5 minutes on each side, or until they reach your desired doneness.
3
Prepare the Salad
While the beef is grilling, slice the scallions thinly and set aside. In a large bowl, combine arugula, scallions, and sesame seeds. Drizzle with a little extra soy-chili vinaigrette and toss gently.
4
Assemble the Dish
Once the beef short ribs are cooked, remove them from the grill and let them rest for a few minutes. Slice the beef into bite-sized pieces. Serve the beef over a bed of arugula salad and sprinkle mozzarella on top.