Korean Beef Bbq Salad

1. 1

   Mix asian pear, garlic, tamari, gochuchgang, ginger, brown sugar, sesame oil together to make marinade.

2. 2

   Slice the shortrib, against the grain into 1/8th inch thick pieces. If shortrib isn't easy to slice, wrap and put in the freezer for 30 minutes to firm up the meat.

3. 3

   Rub marinade into the sliced shortrib. Any extra unused marinade will keep in the fridge for 4 days, or will freeze nicely. Marinate beef for 1-12 hours.

4. 4

   Toss wax beans in extra virgin olive oil, salt and pepper and grill for 30 seconds.

5. 5

   Lightly grill corn and slice kernels off.

6. 6

   Soak red onion and radishes in ice water for 5 minutes.

7. 7

   Place the shortrib slices on a hot grill or grill pan and grill for 30-45 seconds on each side. Set the meat aside.

8. 8

   Whisk olive oil, rice wine vinegar, grated carrots, ginger, lime juice, honey, sesame oil and salt in a bowl.

9. 9

   In a large serving bowl, add the watercress, radicchio and frisee. Pour 1/4 cup of ginger-carrot dressing around the inside of the bowl. Season with a teaspoon salt and 6 grinds of fresh black pepper. Gently toss the greens with the dressing.

10. 10

    Add the tomatoes, grilled beans, grilled corn, red onion, radishes, Asian pear, 1/2 teaspoon salt, 2-3 tablespoons carrot-ginger dressing and gently toss, divide on the 4 plates.

11. 11

    Place 4-5 slices of the shortrib on top and garnish with 1/4 of sliced avocado, 4 cilantro sprigs, 5 thai basil leaves and toasted sesame seeds.

No additional tips available.