2½ lbs. tri-tip, sliced thin against the grain (or Korean-style ribs, ask your butcher to slice these)
1 cup honey
1 small onion, rough chopped
8 garlic cloves
1 cup brown sugar
2/3 cup soy sauce
¼ cup red wine
2 Tbsp. whiskey
1 tsp. freshly ground black pepper
1 tsp. sesame oil
½ Tbsp. sesame seeds, toasted
16 lettuce cups
1 Tbsp. fermented bean paste
In a large bowl, coat the beef with honey.
Add the onion, garlic, brown sugar, soy sauce, wine, whiskey and pepper to blender. Blend on high until smooth.
Pour the marinade over the tri-tip. Add the sesame oil and sesame seeds. Cover and refrigerate for at least 2 hours, overnight is even better.
Preheat the grill to high.
Remove the tri-tip from the marinade and grill for 1 minute per side. Remove from grill, cover with aluminum foil and allow to rest for 5 minutes.
Wrap in individual lettuce cups, brushed lightly with bean paste and enjoy.