Lamb Bulgogi With Asian Pear Dipping Sauce Recipe

Name: Lamb Bulgogi With Asian Pear Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 green onions, coarsely chopped; 3 tablespoons sugar; 3 garlic cloves, coarsely chopped; 1 2-inch piece fresh ginger, peeled, cut into thin rounds; 2/3 cup soy sauce; 2/3 cup mirin (sweet Japanese rice wine); 1/3 cup Asian sesame oil; 2 tablespoons toasted sesame seeds; 1 teaspoon freshly ground black pepper; 1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat; 1 cup chopped peeled cored Asian pear (about 1/2 large); 10 green onions; 2 chopped, 8 trimmed; 1/2 cup soy sauce; 1/2 cup mirin (sweet Japanese rice wine); 3 tablespoons sugar; 3 tablespoons Asian sesame oil; 4 tablespoons toasted sesame seeds, divided; Nonstick vegetable oil spray; 8 jalapeno chiles, halved (seeded, if desired); 8 garlic cloves, peeled; 1/2 cup kochujang (Korean hot pepper paste); 1 large head of butter lettuce, leaves separated and left whole; Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets.; is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you can't find; , substitute 1/3 cup miso mixed with 2 tablespoons; hot sauce.; Test-Kitchen tip: Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.; 3 metal skewers or bamboo skewers soaked in water at least 1 hour

Servings: persons

4 green onions, coarsely chopped
3 tablespoons sugar
3 garlic cloves, coarsely chopped
1 2-inch piece fresh ginger, peeled, cut into thin rounds
2/3 cup soy sauce
2/3 cup mirin (sweet Japanese rice wine)
1/3 cup Asian sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon freshly ground black pepper
1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat
1 cup chopped peeled cored Asian pear (about 1/2 large)
10 green onions; 2 chopped, 8 trimmed
1/2 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
3 tablespoons sugar
3 tablespoons Asian sesame oil
4 tablespoons toasted sesame seeds, divided
Nonstick vegetable oil spray
8 jalapeno chiles, halved (seeded, if desired)
8 garlic cloves, peeled
1/2 cup kochujang (Korean hot pepper paste)
1 large head of butter lettuce, leaves separated and left whole
Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets.
is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you can't find
, substitute 1/3 cup miso mixed with 2 tablespoons
hot sauce.
Test-Kitchen tip: Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.
3 metal skewers or bamboo skewers soaked in water at least 1 hour

1
Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.
2
Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD:
3
Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeno chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeno and garlic skewers on plate and set aside.
4
Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.
5
While lamb rests, grill jalapenos, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.
6
Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapenos, garlic, and green onions around lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

1282

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 4 green onions, coarsely chopped, 3 tablespoons sugar, 3 garlic cloves, coarsely chopped, 1 2-inch piece fresh ginger, peeled, cut into thin rounds, and more.

Yes, Lamb Bulgogi With Asian Pear Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Bulgogi With Asian Pear Dipping Sauce

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