Dipping Sauce for Spring Rolls (Korean)

This is a sauce served in many Korean restaurants with scallion pancakes.
But it works equally well for any kind of egg or spring roll, and best of all if you serve the spring rolls on top of some baby lettuce:

3 tablespoons seasoned rice wine vinegar
3 tablespoons light soy sauce
1 clove garlic, mashed
1 teaspoon cayenne pepper, ground

Mix it up.
Dip and drizzle.
It’s spicy! If you want it less so, decrease the amount of cayenne pepper.

Korean Spinach Salad

1 pound fresh spinach
3 hard-cooked eggs, diced
6 to 8 slices crisp-cooked bacon, crumbled
2 cups fresh bean sprouts
1 (8 ounce) can water chestnuts, sliced

Dressing
1 cup oil
2/3 cup granulated sugar
Salt, to taste
1 medium onion, grated
1/4 cup vinegar
1/3 cup catsup
1 tablespoon Worcestershire sauce

Trim and discard tough spinach stems.
Rinse leaves well; pat dry and break into bite-size pieces in a salad bowl.
Add remaining salad ingredients.
Mix dressing ingredients together.
Toss salad with dressing.

Korean Marinade and Basting Sauce

1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions (with tops), minced
2 cloves garlic, minced
1 tablespoon finely minced ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour

To use, make deep cuts in 4 pounds of meaty beef short ribs so the meat will absorb the marinade.
Rub well with sugar and oil and let sit for 30 minutes.
Combine Marinade ingredients, pour over ribs, and let stand for 1 hour.

Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.