Korean bbq: marinated short ribs in lettuce leaves

Marinade:

• 1/4 cup soy sauce
• 1/2 Korean pear or Asian pear, grated with juices
• 3 cloves finely chopped garlic
• 1/2 small white onion, grated or thinly sliced
• 1 tablespoon grated fresh ginger
• 1 tablespoon light brown sugar
• 1/2 tablespoon honey
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon toasted sesame oil
• 2 teaspoons ground red pepper
• 1/4 teaspoon ground black pepper
• 1 green onion, thinly sliced
• 1 (12-ounce) can lemon-lime soda
• 2 pounds boneless short ribs
• Cooked white rice, for serving
• 12-16 large Romaine lettuce leaves, washed and dried
• Gochuchang paste
• Toasted seasme seeds (optional)

Korean Cucumber Salad (Oi Moochim):

• 1/2 cup distilled vinegar or rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 4 teaspoons seasoned gochuchang paste, or more to taste, recipe follows
• 1 teaspoon toasted sesame oil
• 4 Korean or kirby cucumbers, thinly sliced
• 1 small white onion, halved and thinly sliced
• 1 tablespoon sesame seeds, toasted

Seasoned Gochuchang Paste (seasoned red pepper paste):

• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil