Korean barbecue kalbi with ssam jang sauce recipe

• 1 lbs (0.5kg) Korean short beef ribs, trimmed and cut thinly into 1/2cm thick slices
• 2 pears (use a semi-hard sweet variety like conference or barlette) OR 1 Asian pear, peeled and grated
• 3 cloves garlic, grated
• 3.5 tbsp dark brown sugar
• 4 tbsp tablespoons soy sauce
• 2.5 tbsp roasted sesame oil
• 2 tsp grated ginger
• 8 grinds of black pepper (adjust to taste)
• 1 pinch sea salt
• 1 spring onion or scallion, finely chopped
• 1 clove garlic, grated
• 4.5 tbsp Korean fermented soy bean pasta (dwengjang)
• 3 tbsp roasted sesame seeds
• 2 tbsp Korean chilli paste (gochujang)
• 2 tbsp mirin
• 1.5 tsp roasted sesame oil
• 1 bowl cooked medium-grain white rice
• 1 handful green leaf lettuce leaves
• 1 handful sesame leaves (optional)

1. To make the ssam jang sauce, mix all of the ingredients together.
2. Put in a small bowl and serve later with the kalbi.
3. Place the beef into a large re-sealable plastic bag.
4. Add all of the other ingredients and massage into the meat well.
5. Chill and let marinate for at least 2 hours or up to overnight.
6. Heat up a grill or griddle pan until very hot.
7. Shake off any excess marinade from the meat and grill the beef strips until desired doneness, for rare about 30 seconds each side.
8. Serve immediately with white sticky rice, green leaf lettuce, sesame leaves (optional) ssam jang sauce (recipe follows).
9. Place a small scoop of rice, a smear of ssam jang sauce and a piece of beef into a lettuce leaf.
10. Wrap and enjoy.

beef, barlette, garlic, brown sugar, soy sauce, sesame oil, ginger, black pepper, salt, onion, clove garlic, soy bean pasta, sesame seeds, chilli, mirin, sesame oil, white rice, handful green leaf lettuce leaves, handful sesame leaves

Taken from www.lovefood.com/guide/recipes/46053/korean-barbecue-kalbi-with-ssam-jang-sauce-recipe (may not work)