Korean sesame beef is traditionally made with butterflied short ribs and served in lettuce with condiments. This is the kebab version of that dish. All you need are whole lettuce leaves, diced chilies, and a good appetite.

MAKES 6 TO 8 KEBABS

INGREDIENTS

• 2 pounds (900 g) boneless short ribs
• 1 sweet onion
• 6 to 8 skewers
• 2 tablespoons (16 g) toasted sesame seeds (for garnish)

FOR MARINADE:

• ½ cup (120 ml) soy sauce
• ¼ cup (85 g) honey
• 1½ tablespoons (25 ml) sesame oil
• 1 tablespoon (15 ml) dry sherry
• 2 to 3 cloves of garlic
• 1 teaspoon grated ginger
• 1 teaspoon white pepper
• ½ teaspoon onion powder
• ¼ teaspoon red pepper flakes

INSTRUCTIONS

1. Combine all the ingredients for the marinade.
2. Cut the short ribs into 1-inch (2.5 cm) cubes.
3. Place the beef cubes into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 to 6 hours.
4. Peel and cut the sweet onion into 1-inch (2.5 cm) pieces.
5. Thread the marinated beef cubes and onion pieces onto the skewers, alternating between the two. Place the kebabs onto a large cookie sheet. Discard any marinade remaining in the bag.
6. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
7. Place the kebabs onto the grill. Cook for 10 to 12 minutes. Do not turn the kebabs too soon once they hit the grill. Let them cook for at least 3 minutes before attempting to turn.
8. Once the beef is cooked to the desired doneness, remove the kebabs from the grill. Place onto a clean platter and top with toasted sesame seeds. You may also remove them from the skewers before garnishing. Serve over rice or as part of a lettuce wrap.