For the short ribs
6 Tbs. granulated sugar
6 Tbs. soy sauce
6 Tbs. apple (or Asian pear) juice
1/4 cup Asian sesame oil
4 medium cloves garlic, smashed
4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground black pepper
2 lb. 1/2-inch-thick, cross-cut, bone-in short ribs (flanken)
Vegetable oil, as needed
For serving
1/4 cup thinly sliced scallions, both white and green parts (about 2 medium)
Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles
1 tsp. roasted sesame seeds
18 lettuce leaves (such as green or red leaf), washed and dried
4 cups cooked white rice, preferably short-grain
Ssamjang
In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.
Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once, until done to your liking, about 4 minutes total for medium rare. Transfer to a serving platter.
Garnish the meat with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.
nutrition information (per serving):
Calories (kcal): 410; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 4; Protein (g): 21; Monounsaturated Fat (g): 6; Carbohydrates (g): 47; Polyunsaturated Fat (g): 3; Sodium (mg): 810; Cholesterol (mg): 35; Fiber (g): 3;