Ingredients

• 1/4 teaspoon black pepper
• 1/2 cup Japanese light miso
• 1/2 cup Korean dark miso
• 1/4 cup red chili paste
• 1 tablespoon minced garlic
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 5 pounds boneless beef short rib, sliced thinly and cut into pieces 6 inches long and 5 inches wide
• 8 romaine lettuce leaves
• 1/2 cup grated daikon
• 2 cups cooked white rice
• 1 Asian pear, finely grated
• 1/2 large onion, finely grated
• 1/2 cup soy sauce
• 2 tablespoons plus 2 teaspoons mirin (sweetened rice wine)
• 2 tablespoons plus 2 teaspoons sake
• 2 tablespoons plus 2 teaspoons oyster sauce
• 2 tablespoons plus 2 teaspoons honey
• 1/4 cup sesame oil
• 1 tablespoon minced garlic (or to taste)
• 2 tablespoons plus 2 teaspoons white sugar

Instructions

1. For the Miso Paste: Mix all the ingredients together until a nice paste is formed. Reserve.
2. PROCEDURE: Mix all marinade ingredients together with 1 cup water until smooth. Add the beef and marinate for 4 hours, periodically massaging the meat. Prepare the charcoal grill. When the coals are glowing, place the strips of meat on the grill and cook to taste. Place the grilled meat on a Romaine lettuce leaf with rice, miso paste and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap.