Korean grilled short ribs lettuce wraps with Kimchi & gochujang
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These are spicy and delicious.  To make the lettuce wraps you will need fresh lettuce leaves, steamed jasmine rice and some Korean condiments- (Be sure to find GF)  Kimchi and GF gochujang.   If you can’t, just use sirachi or sambal oelek.


1 medium pear, peeled, halved, cored, and roughly chopped

6 medium cloves garlic, peeled and chopped

4 teaspoons minced fresh ginger

1/2 cup GF Soy Sauce

2 tablespoons toasted sesame oil

6 tablespoons sugar

1 tablespoon rice vinegar

3 green onions, green and white parts sliced thin

hot pepper flakes to taste

a few pounds of short ribs (I bought mine already sliced and de-boned from my local Korean grocery store.)

Vegetable oil for grill rack

Leaf lettuce

steamed rice

Korean kimchi & gochujang



1. Process in food processor the pear, garlic, ginger, soy sauce, oil, sugar, and vinegar until smooth.. Transfer to medium bowl and stir in green onions and hot pepper flakes.

2. Spread half of the marinade into a glass pan that will hold all the ribs. Add the meat and pour the other  half of remaining marinade over meat. Marinade in fridge (covered) for 4-6 hours.

3 Heat grill on high, clean grill well with wire brush and wipe with vegetable oil.

4. Grill ribs for 10-14 minutes, turning frequently. Remove and serve immediately.

5. Serve in lettuce with rice and Korean condiments.

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