Bo ssam (bo-sahm) literally means "packaged" in Korean, and this one-of-a-kind lettuce wrap featuring perfectly tender beef short ribs will have you wrapped up in yum. The boneless short ribs are cooked low and slow until they're so tender, all you need to shred them is a fork. Seasoned with a sweet-spicy rub and drizzled with a Korean chili pepper sauce, this dish is good enough to win a contest, but you might think twice about sharing it with others.
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You Will Need
Before You Cook
Rub and Roast Short Ribs
Remove short ribs from packaging and discard any liquid or fat. Combine soy sauce, brown sugar, half the gochujang, 1 Tbsp. water, and 1 Tbsp. olive oil in a small bowl. Rub meat with mixture using your hands. Place on prepared baking sheet and roast 25-30 minutes, or until meat reaches a minimum internal temperature of 165 degrees. Remove from oven and, with two forks, shred meat. Set aside.
Make the Rice
Bring a small pot with rice and 2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, about 20 minutes.
Prepare the Ingredients
Trim and mince whites of green onions. Slice remaining green parts of green onions lengthwise into thin strips, then cut strips into 2" pieces. Separate leaves of lettuce for cups. Cut thin rounds from pointed half of Fresno chile. Discard seeds to reduce spice level. Core and mince other half of Fresno chile. Mince garlic.
Make the Sauce
Combine remaining gochujang, ginger, garlic, minced green onion, minced Fresno (Fresno chile peppers can be hot, so add to your liking!), seasoned rice vinegar, and 2 Tbsp. water in a small serving bowl. Season to taste with salt and pepper.
Plate the Dish
Bo ssam is best enjoyed buffet- or family-style. Place short ribs on a platter alongside lettuce cups. Serve rice, dipping sauce, green onion strips, and Fresno rounds on the side. Make lettuce wraps by adding a bit of rice, green onion, short ribs, and sauce to a lettuce leaf.
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