bangja gui (barbecued beef in a lettuce wrapp

Categories
Beef
Korean
Grill
Yield
6 Servings
MeasureIngredient
1¼ pounds Sirloin or rib steak
½ teaspoon Salt
1 tablespoon Sesame oil
¼ teaspoon Black pepper
Scallions; white part only, in 2" long julienne strips
3 tablespoons Soy sauce
2 teaspoons Sesame oil
1 teaspoon Hot red chili powder; to 3 t
1 teaspoon Sugar
1 tablespoon Toasted sesame seeds
10 larges Lettuce leave; to 12
Garlic cloves; sliced thin

1. Cut the steak into thin slices 3 inches long and 2 inches wide.

This can be done easily if the steak is half frozen. Mix the steak with salt, 1 tablespoon sesame oil and the pepper; but seasonings into the meat. Set aside for 15 minutes.

2. Soak the scallion slices in ice water for 15 minutes. Drain well.

Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.

3. Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.

4. Grill the steak for 1 to 3 minutes for rare, medium, or well done, according to taste, over charcoal or in a gas or electric broiler.

Take 1 lettuce leaf, put several slices of steak in the center, add about 1 tablespoon of the seasoned scallions, a sliver or two of garlic, fold the lettuce over the steak and eat. Make as many sandwiches as you can eat.

Serve with rice and side dishes or as a glorified appetizer with drinks.

Source: "The Korean Kitchen" by Copeland Marks

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