Beef Wrapped in Lettuce Leaves, Korean Style

1. 1

   If time allows, freeze the meat for 30 minutes or so to facilitate slicing.

2. 2

   Use a sharp knife to strip the meat from the ribsit will come off easily and in one piece (reserve the bones and any meat that adheres to them for stock).

3. 3

   Combine the scallion, ginger, garlic, sugar, pepper, soy sauce, and 1/2 cup of water in a blender and puree until very smooth.

4. 4

   Slice the meat into pieces between 1/8 and 1/4 inch thick.

5. 5

   Toss with the marinade and let sit for 15 minutes to 2 hours.

6. 6

   Preheat a grill, broiler, or stovetop grill or preheat the oven to its maximum heat and put a heavy roasting pan in it.

7. 7

   Remove the meat from the marinade and grill, pan-grill, broil, or roast it just until done, no more than a couple of minutes per side; its nice if the meat is browned on the outside and rare on the inside, but its imperative that it not be overcooked.

8. 8

   Serve with the lettuce leaves: to eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.