Korean Short Rib Lettuce Cups

Ingredients

Ingredients

• 1.5 lb short ribs
• 1 head butter lettuce
• 1/4 cup soy sauce
• 3 tbsp sesame oil
• 1 tbsp ginger
• 3 cloves garlic
• 4 green onions
• 3 tbsp rice vinegar
• 1 tbsp neutral oil
• 2 tbsp sesame seeds

Instructions

1. Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon grated ginger, 3 minced garlic cloves, 2 tablespoons rice vinegar, and 2 chopped green onions in a bowl to make the marinade.
2. Slice 1.5 pounds short ribs into thin strips, about 1/4-inch thick, and add to the marinade, tossing to coat evenly.
3. Cover and refrigerate the marinated ribs for 30 minutes to allow flavors to infuse.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat.
5. Remove ribs from marinade, letting excess drip off, and sear in the hot skillet for 2-3 minutes per side until caramelized and cooked through.
6. Transfer seared ribs to a plate and let rest for 5 minutes, then slice into bite-sized pieces if needed.
7. Separate leaves from 1 head butter lettuce, rinse, and pat dry.
8. Mix 1 tablespoon sesame seeds, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of salt in a small bowl to make the sesame-ginger sauce.
9. Arrange lettuce leaves on a platter.
10. Spoon seared short rib pieces into each lettuce leaf.
11. Drizzle with sesame-ginger sauce.
12. Garnish with sliced green onions and sesame seeds.
13. Serve immediately as an appetizer.