Iceberg Babies® Korean Beef Cups


8 servings


  • 1 tbsp Garden Hearts® Iceberg Babies®
  • 5 servings Korean grilled beef
  • 6 servings Korean slaw
  • 4 portions crispy fried rice noodles


  • 2 1/2 lb boneless beef chuck short ribs, cut into 1/4" thick slices
  • 4 cloves garlic, minced
  • 1/4 yellow onion, peeled and grated
  • 1/2 carrot, peeled and grated
  • 1/2 Asian pear, grated including the skin
  • 1/2 tbsp ginger, minced
  • 1/4 cup brown sugar
  • 1/4 tbsp black pepper, freshly ground
  • 4 oz soy sauce
  • 1 oz sesame oil
  • 1 tsp Korean chili flakes (may substitute regular chili flakes)
  • 1 oz sake, white wine, or a teaspoon of vinegar
  • 2 oz cola soft drink


  • 1/2 lb Napa cabbage, thinly sliced
  • 1/4 cup red bell pepper, fine julienne cut
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion, chopped
  • 1/2 cup carrots, finely julienne cut
  • 1 cup pea sprouts, trimmed


  • 2 tbsp red bell peppers, brunoise cut
  • 2 tbsp cilantro, chopped
  • 1/4 cup brown sugar
  • 6 oz soy sauce
  • 2 oz sesame oil
  • 2 tbsp white sesame seeds, toasted
  • 2 tbsp black sesame seeds, toasted
  • 1 tbsp ginger, micro-planed
  • 1 tbsp chili garlic sambal


  • 1 packet rice noodles
  • 6 oz canola oil


  1. In a mixing bowl, combine the marinade ingredients together and whisk well. Add the sliced chuck short ribs and hand toss well. Cover and marinate for 48 hours. You can also place the beef and marinade in a large zip-lock bag.
  2. Mix slaw dressing ingredients and refrigerate. Slaw can be prepared a day ahead.
  3. Prepare slaw vegetables, place in a resealable bag and refrigerate. This can also be prepared a day ahead.
  4. Rinse the Iceberg Babies®, with cold water, let drip-dry and cut into quarters. Cut out the center leaves leaving two or three of the outermost leaves, keeping the stem-hold intact to create small bowls. Cut the remaining lettuce into a fine julienne. Refrigerate until ready for use.
  5. Grill the short rib slices over medium-high heat for two to three minutes per side, brushing with some of the marinade as you go. Ribs should be well grill- marked, glazed and cooked through. Remove ribs from the grill and let rest for five minutes.
  6. Combine slaw ingredients and julienned lettuce in a large stainless steel bowl and toss with dressing.
  7. Add beef at the last second and toss gently.
  8. Fill each of the lettuce quarters with the Korean slaw and beef mixture. Plate three Iceberg Babies cups per order.
  9. For garnish, fry rice noodles in a shallow pan until crisp. Arrange cups next to a bed of noodles.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."