Shalako wrote in rec.food.cooking:

> The key here is learning to undo the short ribs, butterflying them
> out into a long strip with the bone residing at one end.
>
> I prefer mine then threaded on a flat skewer for ease of handling on
> the grille.
>
> Needless to say, if you have wood chunks, even some mesquite will
> marry nicely with the sesame flavor.
>
> Best bet is to marinate for 24 hrs. So much flavor.
>
>
> http://www.npr.org/2011/06/28/137473...terflied-sesam
> e-grilled-beef-short-ribs
>
> The nuttiness that comes from sesame seeds and sesame oil is one of
> the distinguishing characteristics of Korean barbecue, says expert
> Steven Raichlen. Serve with kimchi, mung bean sprout salad and other
> Korean accompaniments purchased at an Asian market. This recipe is
> adapted from Raichlen's book Planet Barbecue (Workman Publishing
> 2010).
>
> Korean Kalbi (Butterflied Sesame-Grilled Beef Short Ribs)i
> Michele Kayal for NPR
> Makes 4 servings
>
> 1 small Asian pear, peeled and seeded, or 1/2 cup pear nectar
>
> 3 cloves garlic, coarsely chopped, plus 8 cloves garlic, peeled and
> skewered on toothpicks
>
> 1 tablespoon finely chopped peeled fresh ginger
>
> 1 tablespoon toasted sesame seeds, plus 1 tablespoon for garnish
>
> 2 tablespoons brown sugar
>
> 2 teaspoons coarse salt
>
> 1/2 teaspoon freshly ground black pepper
>
> 1 teaspoon Asian (dark) sesame oil
>
> 2 pounds beef short ribs, butterflied and cut into 2-inch lengths
>
> 1 bunch scallions, white and green parts, trimmed
>
> 1 head romaine lettuce, washed and separated into individual leaves
>
> Kochujang (Korean chili paste), Sriracha or other hot pepper paste
>
> ...
>
> To eat the kalbi, spread a lettuce leaf with the chili paste. Place
> beef, garlic and scallion on the leaf. Roll it up and eat.

Isn't it more Vietnamese to roll in lettuce?

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