Lettuce-Wrapped Korean Short Ribs3 tbsp packed dark

brown sugar, divided
2 tsp kosher salt
1 tsp ground black
pepper
½ tsp crushed red
pepper flakes
1½ pounds thinly sliced,
boneless beef short ribs
1 cup Marsala cooking wine
6 tbsp toasted sesame
oil
¼ cup roasted garlic paste
2 tbsp soy sauce
½ cup chopped green onions,
divided
1 tsp cornstarch
1 head fresh romaine lettuce,
separated into large leaves
½ cup sliced fresh red radishes
½ cup shredded fresh carrots
dipping sauce

In small bowl, combine two tablespoons of brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over the short rib slices, gently rubbing into both sides. Place in a re-sealable plastic bag.

In a bowl, whisk the cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half the mixture into a bag with meat and add ¼ cup green onions. To marinate, refrigerate at least one hour, or up to 12 hours.

In a small saucepan, whisk the remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook for one minute, or until thickened, stirring constantly. Set aside until cool.

Stir in two tablespoons green onions. Heat grill to medium-high. Remove the ribs from the marinade, allowing excess to drip off. Discard the marinade. Grill for one to two minutes on each side, or until golden brown and cooked through. Cut the ribs into one-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. Instead of garlic paste, once can use two tablespoons of minced garlic.