1. 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 massage the marinade into the meat. Cover and refrigerate for at least 2 hours and up to 12 hours. 2. Prepare a hot charcoal or gas grill fire. Clean and lightly oil the grill grate. 3. 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 (4 minutes for medium rare). Transfer to a serving platter. 4. Serve with the lettuce, rice and ssamjang, cutting the bones from the meat with kitchen shears before eating. 5. 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
Ingredients
