Instructions: Slice rib-eye 1/8-inch thick; score with a knife and pound. Thinly slice short ribs crosswise, score and pound 1/8-inch thick. Combine onion and sake in bowl of a food processor fitted with the steel blade. Process until the texture resembles applesauce. Transfer to a large bowl. Add soy sauce, sugar, garlic, ginger, scallion, sesame seeds, sesame oil, and pepper. Stir to combine. Add meat, and stir to coat. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.

Heat broiler, or prepare grill. Remove from marinade. Transfer to baking sheets, and broil or grill until golden brown, 2 to 4 minutes per side.

Place a lettuce leaf on a clean work surface. Top with a few chrysanthemum leaves, a few sesame leaves, and a dollop of hot red-pepper paste. Lay a few slices of beef over pepper paste, and roll up like a burrito.

This recipe yields 4 servings.

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