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Mix Marinade:
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Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste.
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Pour into medium mixing bowl.
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Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop.
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Add to bowl.
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Add all other ingredients.
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Mix well and let stand for at least fifteen minutes.
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Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
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Prepare Meat:
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1/4 inch flanken cut: (L. A.
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Style) Very lightly salt each slice on both sides and let stand for ten minutes.
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1 inch crosscut ribs:(Traditional Style) If your meat counter can not butterfly the ribs; Separate the ribs by slicing down the center between ribs.
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Next, with a small thin knife, slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane.
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Turn your knife 90 degrees (perpendicular or flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through.
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Repeat until you reach the end of the meat.
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Do the same for the left side and repeat this with each rib section.
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Very lightly salt each section on both sides and let stand for ten minutes.
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Place meat into a bowl, pour in enough marinade to just cover the meat and mix well.
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(Any leftover marinade may be refrigerated for later use)
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Cover and place in refrigerator.
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Let meat stand in marinade for at least one hour.
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Meat may now be placed in zip lock style bags and frozen for later use.
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If not freezing at this point, let stand in marinade for 6 to 24 hours.
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Cooking: Heat grill on high heat.
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Grill until well browned on both sides.
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(about two minutes per side) Serve with steamed white rice and ban chan.
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Kai Bi Sangjju Ssam (Kai Bi in loose leaf lettuce rolls) Prepare Kai bi as above.
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While marinating: Mix the Ssam jang - Finely chop the garlic and green onion.
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In a small mixing bowl, add all Ssam jang ingredients and mix well.
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Add a small amount of water if needed to maintain a mixable paste.
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Cover and let stand at room temperature for 1 hour.
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Separate lettuce leaves, rinse, and drain.
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Gently pat dry and place on a serving plate.
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Thin slice the garlic and peppers, and place in separate small dishes.
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Cook the kai bi as above.
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Serve with one bowl of rice for each person.
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How to Eat - Put one leaf of lettuce in one hand, add a little rice, a piece of kai bi (cut from the bone), some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang.
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Carefully close your hand, forming the lettuce into a ball around the stuffing, and eat the whole roll in one bite.
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A little practice may be needed to get that one mouth full size right.
