In a large bowl, combine the salt, black pepper, minced garlic, soy sauce, brown sugar, rice vinegar, sesame oil, and beef broth. Mix well. Add the short ribs and coat them in the marinade. Cover and refrigerate for 24 hours.

Cook the Ribs

Preheat the oven to 300°F (150°C). Place the marinated ribs in a roasting pan, pouring the marinade over the top. Cover tightly with aluminum foil and cook for about 3 hours, or until the meat is tender and falls off the bone.

Beef Rice Preparation

Cook the Rice

In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until the rice is tender and water is absorbed. Stir in the soy sauce and chopped green onions before serving.

Assembly

Serve

To serve, place the short ribs on a large platter with the beef rice on the side. Arrange the lettuce leaves, kimchi, sliced radishes, gochujang, and sliced cucumbers around the platter for ssam. Enjoy by wrapping the meat and condiments in the lettuce leaves.