Jim,
Around my house we eat a lot everything, but my three children were born in South Korea and, along with my wife, they all love kalbi (the Korean short ribs marinated in soy , Asian pear, garlic, and other things.) There is a recipe in "Weber's Way to Grill." I go nuts for that food, too. In fact, just about everything from Korea appeals to me. I usually grill some red onions along side the beef ribs and glaze them with rice vinegar. You are meant to pluck a piece caramelized beef with chopsticks, set it on a fresh lettuce leaf, add a dab of chile-bean paste and maybe a sliver of garlic, and wrap it like a small taco. It is warm and cool, mild and pungent, fresh and cooked all at the same time.