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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. flanken short ribs
- 4 inches corn tortillas (1 bag, at least 40)
- 1 1/2 cups soy sauce
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup sesame oil
- 10 cloves garlic (fresh, crushed)
- 6 green onions (large, roughly chopped)
- 1 pear (Asian or Korean, ½ roughly chopped, ½ sliced then mashed by hand)
- toasted sesame seeds
- 3 Tbsp. sugar
- 2 Tbsp. gochujang (Korean fermented hot pepper paste)
- 2 Tbsp. soy sauce
- 2 tsp. sesame oil
- 1 tsp. rice vinegar
- Sriracha (to taste, optional)
- 1/2 red onion (minced)
- 1 tsp. rice wine vinegar
- 1 Tbsp. cilantro
- 1 lime (Juice of)
- 2 pinches salt
- 2 cups napa cabbage (shredded)
- 4 cups romaine lettuce (shredded)
- 1/4 cup soy sauce
- 2 tsp. rice vinegar
- 1 clove garlic (peeled and minced)
- 2 jalapeños (small, seeded and minced)
- 1 tsp. fresh ginger (minced)
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