Directions

To Cook

1. Combine marinated ingredients. Mix well and reserve.
2. Lightly sprinkle sesame oil and salt onto the mushroom. Cook both sides of the mushroom on a heated flat pan. Set aside.
3. Spread beef ribs and score them. Pour pear juice onto the scored beef ribs and marinate for about 30 minutes to soften the meat.
4. Add marinade onto the softened meat and marinate for another 2 hours.
5. After 2 hours, grill both sides of the marinated ribs until medium rare.
6. Place lettuce leaves on the base of a serving dish. Top the lettuce leaves with rice that has been shaped into a 2 inch by 2 inch by ¾ inch square patty. Then, add ssamjang and grilled ribs. Garnish with the mushrooms and pine nuts.