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Jicama Wrapped Short Ribs with Asian Pear Slaw

Jicama Wrapped Short Ribs with Asian Pear Slaw

Ingredients

  • Jicama-Wrapped Short Ribs:
  • 1/4 cup chopped red onion
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp minced garlic
  • 1 tbsp Korean hot pepper paste (Gochujang)
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp Ginger
  • 1 lb (454g) boneless beef short ribs, cut into 1/8-inch (0.2 cm) thick slices
  • 1 medium jicama
  • Asian Pear Slaw:
  • 1/4 cup seasoned rice vinegar
  • 3 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp Ginger
  • 1 tsp Cinnamon (Ground)
  • 2 cups Asian salad mix or chopped napa cabbage
  • 1 1/2 cups thinly sliced Asian pear
  • 1 cup bean sprouts, halved
  • 1/2 cup thinly sliced red onion
  • 1 tbsp chopped fresh cilantro
  • 2 tsp Sesame Seed, toasted

Method

  1. For the Short Ribs, mix onion, soy sauce, honey, garlic, hot pepper paste, rice vinegar, sesame oil and ginger in large bowl until well blended. Add short ribs; toss to coat well. Cover. Refrigerate 30 minutes.
  2. For the Asian Pear Slaw, mix rice vinegar, sesame oil, soy sauce, honey, ginger and cinnamon in large bowl until well blended. Add salad mix, Asian pear, bean sprouts, onion, cilantro and sesame seed; toss to coat well. Cover. Refrigerate 30 minutes, tossing occasionally.
  3. Peel jicama carefully to maintain its round shape. Cut into 1/16-inch (0.1 cm) thick slices using mandolin. Pick out 16 larger slices. Reserve remaining smaller slices for another use.
  4. Grill sliced short ribs over medium-high heat 30 seconds to 1 minute per side or until browned and cooked through. To serve, place a few slices of short rib on each jicama slice. Top with Asian Pear Slaw. Serve immediately.
Prep Time
30 minutes
Cooking Time
Stove Top30 minutes
Setting Time
30 minutes
Serves
8 appetizer servings
User Rating
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