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1
For the kimchi slaw: Combine the Napa cabbage, kimchi, cilantro, sesame seeds, mint, rice vinegar and soy sauce in a bowl.
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2
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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3
For the orange-glazed short ribs: Lay the short ribs out on a baking sheet, drizzle with 2 tablespoons of the oil and season with the cumin, five spice, salt and pepper.
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4
Let sit at room temperature for 15 minutes.
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5
Combine the orange juice, ginger and garlic in a small saucepan, season with salt and pepper and cook until reduced to about 1/2 cup of glaze, about 30 minutes.
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6
Stir in the honey, strain into a bowl and let cool slightly.
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7
Discard the ginger and garlic.
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8
Heat a nonstick pan with the remaining 1 tablespoon of oil over medium heat until it begins to shimmer.
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9
Add the eggs and season with salt and pepper.
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10
Cook until the whites set and the yolks are slightly firm, about 2 minutes.
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11
Flip the eggs over and continue to cook for about 40 seconds longer.
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12
Transfer to a warm plate and reserve.
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13
Trim if desired.
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14
Heat a grill pan over high heat.
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15
Lay the ribs on the grill pan and cook until golden brown and just cooked through, about 2 minutes per side, brushing with the orange glaze several times.
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16
Trim the bones and set aside.
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17
For the kochujang glaze: Whisk together the kochujang, honey and vinegar.
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18
Set aside.
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19
To serve: Put 2 ribs in the center of each lettuce wrap, top with some kimchi slaw and an egg and drizzle with the kochujang glaze.
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20
Garnish with more toasted sesame seeds, chopped mint and cilantro, if desired.
