<p>Of course, laketime!</p>
<p>1)To prepare the short ribs:
Marinate overnight 2 lbs. well trimmmed boneless short ribs in:
1/4 c. soy sauce
2 T. brown sugar
1 T. sesame oil
4 green onions, sliced
1 inch ginger, grated
4 cloved garlic, minced
1/2 onion, grated
1/2 sweet crisp apple or asian pear, grated
1 T. sesame seeds, toasted and ground</p>
<p>2)Make an Onion-Cilantro Relish:
Finely dice up 1 large or 2 small white onions
Chop up 1/4 bunch of cilantro
dress with a dash of sesame oil and juice of 1/2 lemon or 1 lime
Refrigerate for at least an hour.</p>
<p>3)Make Dressed Romaine:
1 T. sesame oil
juice of 1/2 lime
1 T. soy sauce
1 t. chili powder
1 T. toasted sesame seeds
Mix together and toss with 1/2 head shredded romaine lettuce</p>
<p>4)Grill (I did this on my stovetop) the meat until well carmelized. Chop up or shred.</p>
<p>5)To Assemble;
Layer meat, onion cilantro relish and dressed lettuce on a tortilla (whichever kid you prefer - I used hand made white corn tortillas I bought at a farmers market). My family likes sirracha sauce, and added it to their tacos. I’m sure there is a korean version of a chili sauce you could also use.</p>
<p>Eat and enjoy!</p>