These are spicy and delicious.  To make the lettuce wraps you will need fresh lettuce leaves, steamed jasmine rice and some Korean condiments- (Be sure to find GF)  Kimchi and GF gochujang.   If you can’t, just use sirachi or sambal oelek.

Ingredients:

1 medium pear, peeled, halved, cored, and roughly chopped

6 medium cloves garlic, peeled and chopped

4 teaspoons minced fresh ginger

1/2 cup GF Soy Sauce

2 tablespoons toasted sesame oil

6 tablespoons sugar

1 tablespoon rice vinegar

3 green onions, green and white parts sliced thin

hot pepper flakes to taste

a few pounds of short ribs (I bought mine already sliced and de-boned from my local Korean grocery store.)

Vegetable oil for grill rack

Leaf lettuce

steamed rice

Korean kimchi & gochujang

 

Directions:

1. Process in food processor the pear, garlic, ginger, soy sauce, oil, sugar, and vinegar until smooth.. Transfer to medium bowl and stir in green onions and hot pepper flakes.

2. Spread half of the marinade into a glass pan that will hold all the ribs. Add the meat and pour the other  half of remaining marinade over meat. Marinade in fridge (covered) for 4-6 hours.

3 Heat grill on high, clean grill well with wire brush and wipe with vegetable oil.

4. Grill ribs for 10-14 minutes, turning frequently. Remove and serve immediately.

5. Serve in lettuce with rice and Korean condiments.

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slightly lighter, tons of flavor and really easy!  You are gonna love this!

Ingredients:

1 cup jasmine rice

1/4 cup cornstarch

200g  snow peas, trimmed

4 garlic cloves, peeled and chopped

2 teaspoons fresh ginger, grated and peeled

2 tablespoons light-brown sugar

2 tablespoons Gluten Free soy sauce

1 Tbsp. Sriracha hot sauce

2 birds eye peppers, diced very thin

2 large egg whites

Coarse salt and ground pepper

500g boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons canola oil

sesame seeds

sesame oil

 

Directions:

1. Cook rice according to instructions. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and birds eye peppers; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1 Tbsp Sriracha, salt and pepper to taste. Add chicken, and toss to coat.

3. In a large (stainless) skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture, and add to skillet. Cook, turning occasionally, until golden, 6 minutes or so. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, about 3 minutes. Return chicken to skillet; toss to coat. Serve with rice. Add sesame seeds and sesame oil to taste.

 

I made this quite spicy!  I loved it!  But if you can’t handle the spice, skip the birds-eye peppers (I also added some jalapeños!) and use something milder like pepper flakes instead.

 

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Today was a good day for soup, this one is fresh, low fat, flavorful  and healthy.

Ingredients:

1 chicken (about 3 1/2 pounds), cut up and skinned

1 onion quartered

2 inch piece fresh ginger, peeled and sliced

1 inch piece of ginger , peeled and finely chopped

6 garlic cloves, smashed

2 garlic cloves, finely chopped

1 teaspoon black peppercorns

1 stalk lemongrass, cut into thirds and smashed

3 birds eye chili’s

2 limes, cut in half

3 kaffir lime leaves

2 tsp. fish sauce

2 Tbsp GF soy sauce

1/2 pound dried rice noodles

1 bunch fresh spinach, washed

1 cup cilantro

Thai hot chili sauce (Thai ketchup)

salt

 

Directions:

1. Place the chicken pieces in a large heavy soup pot and cover with cold water, bring to simmer.

2. Skim off any foam and add the quartered onion, smashed garlic, sliced ginger, peppercorns, salt and one piece of the smashed lemongrass. Reduce heat, cover partially and simmer for 40 minutes.

3. Skim any fat, remove the chicken pieces from the broth and allow to cool.

4. Strain the broth several times until it runs clear.

5. Coarsely shred the chicken and discard any bones or skin.

6.  Refrigerate the broth and the chicken separately for 3 hours.

7. Remove any fat from broth

To make the soup-

8. Remove chicken and broth from fridge, bring the broth to a simmer and add chopped garlic, chopped ginger, lemongrass, soy sauce, fish sauce, fresh squeezed lime juice, kaffir lime leaves and birds eye chili’s. Salt to taste.  Remove lime leaves and lemongrass before serving.

9. Cook rice noodles according to package instructions. Rinse with cold water and drain.

10. Just before serving, add the spinach to the simmering soup. Distribute noodles and chicken into serving bowls, ladle the simmering broth with spinach over top.  Dress with fresh cilantro, fresh squeezed lime and adjust taste with Thai hot chili sauce (Thai ketchup)

YUm YUm!

 

 

 

 

 

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