1 pound Korean short ribs, LA- or flanken-cut, or a rib eye steak, trimmed and cut thinly into 1/4-inch (2/3-centimeter) slices
4 tablespoons soy sauce
3 1/2 tablespoons dark brown sugar
2 1/2 tablespoons toasted sesame oil
2 teaspoons grated ginger
7 to 8 grinds black pepper
Good pinch of sea salt or kosher salt
3 cloves garlic, grated
2 semi-hard sweet pears, such as Barlett, or 1 Asian pear, peeled and grated on a box grater
Cooked medium-grain white rice, for serving
Green leaf lettuce leaves, for serving
Ssam Jang Sauce, recipe follows
Sesame leaves (perilla), for serving, optional
4 1/2 tablespoons Korean fermented soy bean paste (doenjang)
3 tablespoons toasted sesame seeds
2 tablespoons Korean chile paste (gochujang)
2 tablespoons mirin
1 1/2 teaspoons toasted sesame oil
1 clove garlic, grated
1 spring onion or scallion, finely chopped
LA- or flanken-cut short ribs are ribs that are cut into slices across the bone. If you are serving the meat with bones still attached, trim the strip of bones off, then snip the meat into bite-size pieces with kitchen shears. Gnaw on the bones like a true Korean.
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