Marinate the short ribs
In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic, and ginger with a pinch of salt and pepper. Add the short ribs and, using your hands, massage the marinade into the meat. Cover and refrigerate for at least 2 and up to 12 hours.
Grill the short ribs
Prepare a hot (450°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs, flipping once, until done to your liking, about 4 minutes total for medium rare. Transfer to a serving platter.
Garnish the meat with the scallions, chile threads, and sesame seeds. Serve with the lettuce, rice, and Ssamjang, cutting the bones from the meat with kitchen shears before eating.
To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the beef. Wrap and eat.
Serve with your choice of banchan (side dishes), such as Korean Spinach, Lightly Pickled Radish, Korean Bean Sprouts (Kong Namul), Spicy Scallion Salad, or Quick Cucumber Kimchi.
nutrition information (per serving):
Photo: Scott Phillips