Korean bbq: marinated short ribs in lettuce leaves

Name: Korean bbq: marinated short ribs in lettuce leaves
Prep time: 17 min
Cook time: 20 min
Total time: 37 min
Yield: 4
Cuisine: en
Ingredients: 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); 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; 4 tablespoons gochuchang (available at Korean grocers); 1 tablespoon sugar; 1 tablespoon sesame seeds; 2 teaspoons sesame oil

Main Dish

4 servings

17 min

20 min

Very Easy

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Ingredients

Number of serving: 4

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

Preparation

Cut the short ribs against the grain into slices about 1/4 inch thick. Whisk together all the marinade ingredients in a large baking dish.
Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness.
Serve short ribs in lettuce leaves with rice, gochuchang paste, and sesame seeds.
Korean Cucumber Salad (Oi Moochim):
Whisk together the vinegar, soy, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
Seasoned Gochuchang Paste (seasoned red pepper paste):
Combine all ingredients in a small bowl. Mix well.

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