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Ingredients
US|METRIC
4 SERVINGS
- 1 asian pear (large, or 2 firm ripe pears, peeled and grated)
- 3 1/2 Tbsp. dark brown sugar
- 3 Tbsp. soy sauce
- 2 1/2 Tbsp. toasted sesame oil
- 3 cloves garlic (grated)
- 2 tsp. peeled fresh ginger (grated)
- 1 pinch sea salt (or kosher)
- freshly ground black pepper
- 1 lb. beef short ribs (bone-in L.A. cut)
- vegetable oil (for grilling)
- 1/2 cup soybean paste (Korean, doenjang)
- 1/4 cup Korean chili paste (gochujang)
- 1/4 cup mirin
- 2 Tbsp. sesame seeds (roasted red)
- 1 Tbsp. toasted sesame oil
- 2 cloves garlic (grated or minced)
- 2 scallions (thinly sliced on angle)
- 8 scallions (cut into very thin 5-inch long strips)
- 1/2 small red onion (thinly sliced)
- 2 Tbsp. soy sauce
- 3 1/2 Tbsp. apple vinegar (Korean, or rice vinegar)
- 1 Tbsp. toasted sesame oil
- 2 tsp. Korean chile flakes (gochugaru)
- 2 Tbsp. kosher salt (or sea salt)
- 2 Tbsp. sugar
- 2 cups rice (short or medium grain Korean)
- lettuce leaves (Red or green)
- perilla leaves (also known as sesame leaves (optional))
- white rice (steamed, (recipe above))
- 1/2 lettuce (recipe, spicy wrap sauce, (recipe above))
- scallion (spicy, and red onion salad (recipe above))
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