Categories: Asian

Ingredients

• 1 large Asian pear or 2 firm ripe pears, peeled and grated
• 3 garlic cloves, grated
• 3 tbsp. tamari
• 2 tbsp. toasted sesame oil
• 1 tbsp. packed brown sugar
• 2 tsp grated fresh ginger
• 1/4 tsp black pepper
• 6 bone-in flanken-cut beef short ribs, trimmed
• 12 small lettuce leaves
• 12 perilla leaves
• 3 cups cooked brown rice
• 1/4 cup Ssamjang (see recipe)
• Kimchi for garnish

Directions

1. To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.

2. To grill ribs: Preheat grill to high.

3. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30-45 seconds per side for rare. Let rest on a clean cutting board for 5 minutes, then cut each in half.

4. To serve: Assemble 12 lettuce wraps with 1 perilla leaf, 1/4 cup rice, one piece of meat and 1 tsp Ssamjan each. Garnish with kimchi.

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