Categories: Asian
Ingredients
- Ribs
- 1 large Asian pear or 2 firm ripe pears, peeled and grated
- 3 cloves garlic, grated
- 3 tablespoons reduced-sodium tamari
- 2 tablespoons toasted sesame oil
- 1 tablespoon packed brown sugar
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon ground pepper
- 6 bone-in flanken-cut beef short ribs (about 11/2 pounds), trimmed
- For Serving
- 12 small lettuce leaves
- 12 perilla leaves (see Tips)
- 3 cups cooked brown rice
- 1/4 cup Ssamjang (see Tips)
- Kimchi for garnish
Directions
- 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.
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To grill ribs: Preheat grill to high.
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Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.
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To serve: Assemble 12 lettuce wraps with 1 perilla leaf, ¼ cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.
- Tips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.
- Look for prepared Ssamjang—a thick spicy paste typically served with Korean lettuce wraps—at Korean markets or online. To make your own: Combine ½ cup doenjang, ¼ cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup