PEORIA, IL - Chef Mark delights us with an amazing recipe for Korean Barbecue. You absolutely must try it! Here it is:
South Korean Bulgogi Lettuce Wraps
By Certified Executive Chef Mark Shoopman, CEC, CFBE
Serves 4 - 6
1 pound Beef Tenderloin, Cut into 2 ounce, finger length strips, Can use rib, flank or other lean meats.
1 each Head of Butter lettuce, can use Romaine if preferred
1 cup Cooked Jasmine rice
As desired Spicy red pepper paste (Gochujang)
As needed Sesame oil for cooking
1 tablespoon Sesame seeds
3 tablespoons Fresh garlic, finely chopped
3 tablespoons Soy sauce
2 tablespoons Sugar
1 tablespoon Honey, I prefer the unfiltered variety
2 tablespoons Freshly squeezed juice from and Asian pear
1 tablespoon Japanese rice wine, (Mirin or dry white wine)
1 tablespoon Sesame oil
3 each Green onions, finely chopped
1 teaspoon Freshly ground pepper
As desired Sea salt
· Whisk all the ingredients together until the honey and sugar are fully dissolved. Set aside.
Procedure and Presentation:
Place the meat in a large enough bowl to accommodate all the marinade and meat. Cover the meat with the marinade and mix it into the meat with your hands making sure to completely coat and cover it. Cover the bowl with plastic wrap and place in the refrigerator for a minimum of 2 hours to overnight.
Preheat a large skillet or grill over medium to high heat cooking it until the edges of the meat begin to caramelized and meat is cooked through. Pull from skillet and keep hot for service.
Served with lettuce leaves, rice and red pepper paste. You can also just serve over rice in a bowl. For the wrap, place a spoonful of rice in the middle of the lettuce leaf and top with a strip or two of beef and top with a bit of red pepper paste and a sprinkle of sesame seeds.