“It’s thanks to the Don that we can eat like this.”
- About 3 pounds of L.A.-style beef short ribs
- ¼ cup tamari or soy sauce
- ¼ cup soju (you can substitute sake, or just use water)
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 Korean pear, core removed and cut into slices
- 8 garlic cloves, peeled
- 1 medium white onion, peeled and quartered
- 1 teaspoon ginger
- 2 tablespoons soybean paste
- 1 tablespoon hot pepper paste
- 1 green onion stalk, chopped
- 1 clove of minced garlic
- ½ tablespoon sesame oil
- Perilla leaves
- Lettuce leaves
- Persian cucumbers
- Korean green chili peppers
Trim excess fat from the short ribs and rinse a few times under cold running water. Soak in a bowl of cold water for about 20 minutes.
Meanwhile, combine soy sauce, soju, sesame oil, and honey in a large casserole dish and set aside.
Using a food processor or blender, combine the pear, garlic, onion, and ginger. Transfer the pear mixture to the casserole dish.
Rinse the short ribs under cold running water a few more times, to remove any remaining bone fragments. Add to the marinade and mix it well. Refrigerate for at least an hour, preferably overnight.
Combine the dipping sauce ingredients, then prepare the vegetables. Rinse and drain the perilla and lettuce leaves and place them on a plate. Wash and dice the cucumbers. Chop the chili peppers into thin rounds.
Prepare a grill to high heat. Place beef over direct heat, cover, and cook for 3 minutes. Flip, cover, and continue to cook for 2 minutes. Remove from grill and cut the meat from the bone and into bite-sized pieces with a pair of sharp scissors.
Layer a piece of lettuce and a perilla leaf, then add a piece of meat, a piece of chili pepper, a chunk of cucumber and a scoop of dipping sauce. Wrap and eat.