Jicama-Wrapped Short with Asian Pear Slaw

Galbi, a popular Korean recipe, is made with thinly sliced that are marinated and quickly grilled. In this dish, short ribs are wrapped in thinly sliced jicama and topped with refreshing Asian pear slaw for a creative take on tacos.

Prep Time: 30 minutes Refrigerate: 30 minutes Cook Time: 5 minutes

Jicama-Wrapped Short Ribs: 1/4 cup (60 mL or 40grams) chopped red 2 tablespoons (30mL) 1 tablespoon (15 mL or 20 grams) honey 1 tablespoon (15 mL or 15grams) minced 1 tablespoon (15mL) Korean hot pepper paste () 1 tablespoon (15mL) seasoned rice vinegar 1 tablespoon (15mL) 1 teaspoon (5 mL or 4grams) finely chopped McCormick® Gourmet Collection Crystallized

Ginger: 1 pound (454grams) boneless beef short ribs cut into 1/8-inch (0.2 cm) thick slices 1 medium jicama

Asian Pear Slaw: 1/4 cup (60mL) seasoned rice vinegar 3 tablespoons (45mL) sesame oil 2 tablespoons (30mL) soy sauce 1 tablespoon (15 mL or 20 grams) honey 1 tablespoon (15 mL or 12grams) finely chopped McCormick® Gourmet Collection Crystallized 1 teaspoon (5 mL or 3 grams) McCormick® Ground Cinnamon 2 cups (500 mL or 150grams) Asian salad mix or chopped napa cabbage 1 1/2 cups (375 mL or 115grams) thinly sliced Asian pear 1 cup (250 mL or 60grams) bean sprouts, halved 1/2 cup (125 mL or 50grams) thinly sliced red onion 1 tablespoon (15 mL or 3grams) chopped fresh cilantro 2 teaspoons (10 mL or 5grams) McCormick® Sesame Seed, toasted

1. For the Short Ribs, mix onion, soy sauce, honey, garlic, hot pepper paste, rice vinegar, sesame oil and crystallized ginger in large bowl until well blended. Add short ribs; toss to coat well. Cover. Refrigerate 30 minutes.

2. For the Asian Pear Slaw, mix rice vinegar, sesame oil, soy sauce, honey, crystallized ginger and cinnamon in large bowl until well blended. Add salad mix, Asian pear, bean sprouts, onion, cilantro and sesame seed; toss to coat well. Cover. Refrigerate 30 minutes, tossing occasionally.

3. Peel jicama carefully to maintain its round shape. Cut into 1/16-inch (0.1 cm) thick slices using mandolin. Pick out 16 larger slices. Reserve remaining smaller slices for another use.

4. Grill sliced short ribs over medium-high heat 30 seconds to 1 minute per side or until browned and cooked through. To serve, place a few slices of short rib on each jicama slice. Top with Asian Pear Slaw. Serve immediately.

Makes 8 appetizer servings.

Test Kitchen Tips: Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a at the table. It is available in Asian markets and online specialty stores.

Three tablespoons sweet soy sauce (kecap manis) can be used in place of the soy sauce and honey. It is a thick dark sauce typically used in Indonesian and Chinese . It can be found in Asian groceries.

Korean BBQ Wings

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.

Prep Time: 20 minutes Refrigerate: 30 minutes Cook Time: 35 minutes

1/2 cup (125 mL) Korean pepper paste (Gochujang) 1/2 cup (125 mL) soy sauce 1/4 cup (60 mL or 85 grams) honey 2 tablespoons (30 mL or 20 grams) minced garlic 2 tablespoons (30mL) sesame oil 1 teaspoon (5 mL or 2 grams) McCormick® Ground Ginger 4 pounds (2 kilograms) chicken wing pieces 1 Asian pear 2 green , thinly sliced 1 tablespoon (15 mL or 7 grams) McCormick® Sesame Seed

1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup (120 mL) of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.

2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on shallow foil-lined large baking pan. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking.

3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.

4. Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.

Makes 12 appetizer servings.

Test Kitchen Tips: Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Chicken wings may be grilled without prebaking. Grill marinated chicken over medium-high heat 15 to 18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 tablespoons (30 mL) of the reserved marinade. Continue as directed.