Korean Barbecue

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2 cups mirin (Japanese rice wine)

1/4 cup canned pineapple juice

1 tsp. Asian sesame oil

1 lb. thinly sliced boneless beef short-rib meat,

cut into approximately 2'' squares

1 lb. thinly sliced flanken-style beef short ribs,

cut between bones into pieces

1 lb. thinly sliced beef rib eye or sirloin,

1/2 cup soy sauce

4 cloves garlic, peeled and thickly sliced

4 tbsp. fermented soybean paste

3 tbsp. hot red-pepper paste

2 jalapeños, stemmed and thinly sliced

1 head leaf lettuce, leaves separated

4 cups steamed rice

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