I was inspired to make this dish after watching Judy Joo on the Cooking Channel. I have been to Korea several times and loved walking through the markets and seeing the large baskets piled high with fresh peeled garlic, the huge variety of chile powders, dried shrimp, fish and all the ceramic pots filled with the many kinds of kimchi or pickled vegetables that are eaten at most meals. I found a lot of the food was a little too spicy for me and wanted to make it at home where I could maybe control some of the heat. I was in Seattle shopping at my favorite Asian store – Uwajimaya and was able to pick up all the ingredients I needed like gochujang – Korean chile paste, doenjang – Korean fermented soy bean paste, mirin – a Japanese rice wine because I was almost all out and Asian pears. These products keep for a while in the refrigerator so you can experiment with other Korean recipes. It’s an easy dish to make because you make a marinade with grated Asian pear to tenderize the meat, soy, ginger, brown sugar, garlic, and sesame oil and marinate the Korean short ribs overnight or an hour, and grill them quickly. You make the Ssam Jang Sauce which has the chile and soy bean paste along with toasted sesame seeds, sesame oil, garlic and green onions, make some rice, and wash some lettuce leaves to wrap everything in and you have a fairly quick and healthy dinner that is exploding with flavor. Click here for the recipe….