Yakiniku (Japanese BBQ)

Bahan-bahan (2 porsi)

• ¼ sweet onion ((2.6 oz, 75 g; grated, with juice))
• 3 cloves garlic
• ⅛ tsp ginger ((grated))
• ¼ tsp gochujang (Korean chili paste)
• ¼ cup soy sauce
• 2 Tbsp sugar
• ½ Tbsp toasted white sesame seeds
• 1 tsp toasted sesame oil
• ½ lb boneless beef short ribs
• 1 ear sweet corn ((12.2 oz, 345 g with husks))
• 3 leaves green cabbage ((3.5 oz, 100 g))
• ½ onion ((5.1 oz, 145 g))
• 6 shishito peppers ((1.2 oz, 35 g))
• 1 king oyster mushroom (eringi) ((2.8 oz, 80 g))
• 4 shiitake mushrooms ((1.2 oz, 35 g))
• 1 small wedge kabocha squash
• 6 slices Japanese sweet potato (Satsumaimo) ((⅛-inch, 3-mm thick; soaked in water for 10 minutes and dried))
• neutral oil ((for grilling))