Korean Bbq Lettuce wraps

Bulgogi-style Beef

1 1/4 lbs boneless beef sirloin or tenderloin

1 small yellow oion

1/2 Asian pear or large regular pear, peeled, cored and coarsely chopped

3 garlic cloves

1 inch piece of fresh ginger, peeled and coarsely chopped

6 Tbsp soy sauce

3 Tbsp light or dark brown sugar

1/4 tsp freshly ground pepper

1 Tbsp ve oil

1 tsp white sesame seeds

Gochujang dipping sauce

1/4 cup gochujang paste

1 Tbsp rice vinegar

1 Tbsp sesame oil

Store purchased elements:

1 head butter lettuce

8 oz kimchi

1 bunch fresh mint, and cilantro

Directions

Place the beef in a zip lock bag and freeze for 1 hour. This will make the meat easier to slice very thinly.

Once the beef is semi frozen, slice the meat across the grain as thinly as possible.

Return the meat to the ziplock bag and set aside while you make the marinate.

Thinly slice half the onion and add it to the bag with the beef. Coarsely chop the other half of the onion and place it in the bowl of a food processor along with the pear, garlic, and ginger. blend until pureed. Pour this marinate into the bag.

Add the soy sauce, sesame oil, brown sugar and pepper. Gently squeeze the bag to mix well. Refrigerate for at least 30 minutes and up to 24 hours.

Make the dipping sauce: in a serving bowl combine all 4 ingredients and whisk to combine

Place the kimchi into a small bowl, separate the leaves of the butter lettuce, rinse, pat dry and arrange onto a serving platter.

When your ready to cook the beef, heat the vegetable oil in a cast iron skillet over high heat for 2 minutes. Add the meat, onions and all of the marinate to the pan.Cook stirring occasionally until the liquid evaporates and the meat browns long the edges. 15-20 minutes. sprinkle with sesame seeds.

Spoon the beef into each lettuce cup, sprinkle with cilantro and mint. and serve with the bowls of Kimchi and dipping sauce!