Korean Lettuce Wraps

I have never been to Korea.

Don’t even know that much about Korean food.

But have been on a kick lately to make a variety of Asian dishes at home.

Recipes for Bulgogi and Nokdu Buchimgae and Bibimbap were the inspiration to get started.

Heard about a Korean Market called Zion in San Diego.

Take the 805 Freeway, Exit Balboa East, head east till Mercury and turn left, it is on right hand side.

Wandered through the aisles.

Found an extensive selection of dried anchovies.

In the produce section, there was gobo root.

Jars of kimchi filled the shelves in the refrigerated section.

Edible seaweed is called green lavor.

Picked up the specialty items for making Korean lettuce wraps.

Most notably the very thinly sliced beef, Asian pear and Korean red pepper paste (which must be a staple given the abundance of tubs on display).

Here is the recipe:

Soy and Sesame Marinated Grilled Beef (Bulgogi)

Whisk together the following ingredients in a medium bowl:

4 garlic cloves, peeled and minced

1 Tablespoon grated fresh ginger

3 Tablespoons soy sauce

2 Tablespoons light brown sugar

2 Tablespoons grated Asian pear

1 Tablespoon Japanese rice wine (mirin)

1 Tablespoon sesame oil

3 green onions, thinly sliced

1 teaspoon toasted sesame seeds

1 teaspoon freshly ground pepper

Add:

1 pound New York strip, rib eye or tenderloin, very thinly sliced

Toss well. Allow meat to marinate for 30 minutes to an hour in the refrigerator.

Remove meat from marinade (then discard the marinade).

Heat a wok over medium high heat.

Add:

 2 tablespoons vegetable oil

Swirl to coat the wok. Add meat and cook until brown, about 1 or 2 minutes per side. Transfer to serving platter.

To serve:

            8 to 10 Boston lettuce leaves

Korean red pepper paste

Place meat in a lettuce leaf and garnish with red pepper paste. Wrap and eat.

Easy, delicious, unexpected!