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 Try this once and you'll be hooked – the meat is that flavorful and tender. The recipe calls for 1½ pounds of short ribs, which isn't a lot of meat. Traditionally, small portions of the meat are combined with vegetable salads and sauces and rolled in a lettuce leaf. For hearty meat eaters, double the amount of short ribs. To make this dish properly, you'll need to butterfly open the short ribs so the meat is between ¼ and ½ inch thick. Or, buy boneless very thinly sliced short ribs available at Asian markets. The kiwi is Suezy Kim's secret trick to help tenderize the meat. If you don't have a grill, you can use your oven broiler.
For the ribs: Stir together the sugar, sake, soy sauce, garlic, scallions, pepper and sesame oil until the sugar dissolves. Set aside. Score the meat with a sharp knife, then lightly sprinkle it with some sugar and rub the sugar into the meat. Then squeeze the kiwi over the ribs so the juice falls onto the meat. Place the ribs in a shallow dish. Sprinkle the meat with sake and let it sit for 3 to 4 minutes. Then add the marinade to the ribs, turning the meat to coat. Refrigerate and marinate for at least 8 hours, preferably overnight. Prepare the grill. Lightly oil a grill rack and place on the heated grill. Remove the short ribs from the marinade. Spread the ribs out on the grill and cook, turning once, until meat is cooked thoroughly. Remove from the grill and use kitchen scissors or a knife to cut the meat into small strips. Holding a lettuce leaf in your hand, place a spoonful of either the radish or cucumber salad in the center of the lettuce, add a few strips of meat and one of the sauces. Fold the edges of the leaf over to form a packet. Let guests form their own lettuce packets, adding salad and sauce to their liking. Serve the bones on the side. Makes 4 servings. Moo Namul Saengche (Korean Radish Salad)
This salad pairs beautifully with the marinated meat.
Peel the radish. Using a mandoline or food processor, cut the radish into long
matchstick-thick strips…the longer the better. Place the strips in a colander and
sprinkle with the salt. Let stand for 5 minutes. Drain off any liquid and transfer
radish strips to a bowl. Toss them with the vinegar, red pepper and sugar. Refrigerate
until ready to serve.
*Note: Daikon radishes, also called mooli, are white, 6 to 15 inches long and
usually 2 to 3 inches in diameter. They can be found in Asian markets and the specialty
produce section of many supermarkets.
Makes 4 servings.
Perfect with Korean barbecue, this salad also suits almost any summer menu.
Trim both ends of the cucumbers. Slice each cucumber in half lengthwise. Using a small
spoon, scoop out the seeds. Thinly slice each half. Add the scallion, oil, vinegar, salt
and sugar to the sliced cucumbers and toss until thoroughly mixed. Refrigerate until
ready to serve.
Makes 4 servings.
This thick sauce is served alongside the short ribs. You can dip the meat into the sauce
or add the sauce to a lettuce leaf wrapper along with some vegetable salad and meat.
Mix all of the ingredients together.
*Note:
Korean soybean paste and hot bean paste can found in the refrigerator case of most
Asian grocery stores. Mirin can be found at Asian stores and in the Asian sections of
large supermarkets.
Makes 1 cup.
Dipping Sauce
Mix all of the ingredients together.
Makes 1 cup.
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