Lettuce- Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating Cook time: 4 minutes Servings: 4, about 6 ounces ( pre- cooked) per portion 3 tablespoons packed dark brown sugar, divided 2 teaspoons kosher salt 1 teaspoon ground black pepper 1/ 2 teaspoon crushed red pepper flakes 1 1/ 2 pounds thinly sliced, boneless beef short ribs 1 cup Holland House Marsala Cooking Wine 6 tablespoons toasted sesame oil 1/ 4 cup roasted garlic paste 2 tablespoons soy sauce 1/ 2 cup chopped green onions, divided 1 teaspoon cornstarch 1 head fresh romaine lettuce, separated into large leaves 1/ 2 cup sliced fresh red radishes 1/ 2 cup shredded fresh carrots dipping sauce In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re- sealable plastic bag. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/ 4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions. Heat grill to medium- high. Remove ribs from marinade, allowing excess to drip off. Discard minutesgoldenCut ribs brown marinade.on into each and 1- side, inch cookedGrill or pieces.1- until2 through. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce. Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.