Ingredients
- 4 large cloves garlic; peeled and finely minced
- 1 tablespoon fresh ginger; finely grated
- 3 tablespoon soy sauce
- 2 tablespoon light brown sugar; firmly packed
- 2 tablespoon Asian pear; grated
- 1 tablespoon Japanese rice wine (mirin)
- 1 tablespoon sesame oil
- 3 green onion; thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon freshly ground black pepper
- 1 pound new York strip or rib eye; very thinly sliced
- 2 tablespoon vegetable or canola oil
- 8 - 10 Boston lettuce leaves, for serving
- Korean red pepper paste, for serving
Preparation
Step 1
In a medium mixing bowl, combine garlic, ginger, soy sauce, sugar, grated
pear, rice wine, sesame oil, green onions , sesame seeds, and pepper,
whisking to combine. Add beef slices and toss well. Allow meat to marinate
for 30 minutes to 1 hours, refrigerated.
Remove meat from marinade and drain very well in a fine-mesh strainer,
discarding the marinade. Head a griddle or large skillet over medium-high
heat until almost smoking. Add oil and swirl to coat. Add meat and cook
until browned, about 1 to 2 minutes per side. Using a slotted spoon or
spider, transfer to a serving platter and garnish with sesame seeds.
To serve, place 2 or 3 tablespoons of meat in a lettuce leaf and garnish
with paste. Wrap and serve as part of a Korean meal.