Seared Short Rib Wraps From 'Family Table'

• 2 tablespoons Korean chili powder or red pepper flakes
• 1/2 cup packed dark brown sugar, or more to taste
• 1/2 cup plus 2 tablespoons soy sauce, or more to taste
• 5 garlic cloves
• 1 tablespoon chopped peeled fresh ginger
• 1/2 onion, coarsely chopped
• 1 bunch scallions, sliced
• 2 1/2 pounds boneless beef short ribs
• 12-18 Bibb lettuce leaves
• About 1/2 cup Chinese black bean paste (optional)
• Cooked white rice
• Thinly sliced peeled carrots
• Thinly sliced peeled daikon radish
• Store-bought kimchi or sliced sour pickles

1. Combine all the ingredients except the scallions in a blender and process until smooth. Transfer to a large bowl and stir in the scallions. Adjust the sugar and/or soy sauce to taste if necessary.
2. Slice the short ribs across the grain into thin strips, about 1/3 inch thick. Stir the beef into the marinade and mix well. (The beef can be refrigerated, tightly covered, for at least 2 hours, or up to 24 hours, or frozen for up to 1 month.)
3. Bring the meat to room temperature before cooking. In a large nonstick skillet, sear the meat, in batches, over high heat, 1 to 2 minutes on each side until browned and medium-rare.
4. Spread each lettuce leaf with a small amount of bean paste, if using. Fill with some rice, vegetables, kimchi, and beef, fold into a package, arrange on a platter, and serve.

korean chili powder, brown sugar, soy sauce, garlic, fresh ginger, onion, scallions, boneless beef short ribs, chinese black bean paste, white rice, carrots, sour pickles

Taken from www.seriouseats.com/recipes/2013/05/seared-short-rib-wraps-from-family-table.html (may not work)