Short Rib Lettuce Wraps & Dumpling Salad

This weekend's new recipe was made with slow cooked short ribs. I was lucky enough to find some good ones at the grocery store this time! My favorite way to cook short ribs is to slow cook them. The meat gets very tender after 7-8 hours of cooking and basically falls off the bone (and is easy to shred).

I used this recipe for the sauce in the Crock Pot but only used 2 lbs of short ribs. It's slightly different than the one I've used in the past. I don't think the curry flavor came out as much as I thought it would, but the flavor was still good. It's possible I just didn't use enough.

The recipe for peanut sauce made way more sauce than 2 people could eat, so I saved it to be used for peanut chicken this week.

I served the wraps with a salad recipe I found from My Korean Kitchen. Both of these recipes are also on my Pinterest board for Asian Inspired Recipes. If you follow me there, go ahead and repin them!

Making the dressing for the dumpling salad

The gochujang might be hard to find around here. You typically have to get it from an Asian grocery store. Mine is from Koreatown in NYC. It costs about $6-$7 but you'll get your money's worth, I promise.

Most of the ingredients I'm using here are Korean

The rice wine vinegar and sesame oil were both bought locally. The sesame seeds were another Asian grocery store find. You can buy them in your seasonings aisle at the generic grocery store but you'll pay an arm and a leg for them. Look in the international aisle for a cheaper version so you don't end up paying $5 for 1/2 cup of seeds.

Preparing veggies for the salad

Mango salsa - mango, lime juice, cilantro, green onion, jalapeno, salt

Ready to make lettuce wraps - peanut sauce not shown

I decided to add some alfalfa sprouts to our wraps. I really like sprouts and thought they were a good addition.

The final result - I'd say the photo did not do it justice!