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

•11/2 pounds thinly sliced, bone less 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 corn starch

•1 head fresh romaine lettuce, separated into large leaves

•1/2 cup sliced fresh red ra dishes

•1/2 cup shredded fresh carrots dip ping 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 marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. 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.