Serves 4
Notes: This recipe is Korea's answer to a burrito
Ingredients:
12 oz flank (or hanger) steak
Marinade:
1 large onion, sliced
6 cloves garlic, chopped
1 tbsp chopped ginger
½ cup low-sodium soy sauce
1/4 cup apple juice
2 tbsp lemon juice
2 tsp dark (toasted) sesame oil
4½ tsp sugar
Scallion Salad:
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp dark (toasted) sesame oil
Lettuce Rolls:
Vegetable oil cooking spray
1½ cups cooked brown rice
3 tbsp soybean paste (preferably Ssämjang)
1½ heads Bibb lettuce, leaves separated
Procedure:
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
Recipe Type: AuthenticNotes: This recipe is Korea's answer to a burrito
Ingredients:
12 oz flank (or hanger) steak
Marinade:
1 large onion, sliced
6 cloves garlic, chopped
1 tbsp chopped ginger
½ cup low-sodium soy sauce
1/4 cup apple juice
2 tbsp lemon juice
2 tsp dark (toasted) sesame oil
4½ tsp sugar
Scallion Salad:
1 large bunch scallions, finely chopped
2 red chiles, seeded and thinly sliced
3 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp dark (toasted) sesame oil
Lettuce Rolls:
Vegetable oil cooking spray
1½ cups cooked brown rice
3 tbsp soybean paste (preferably Ssämjang)
1½ heads Bibb lettuce, leaves separated
Procedure:
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
Submitted By: Chef David Chang
Recipe Author: Chef David Chang, Co-chef of Momofuku Ssäm Bar
Restaurant: Momofuku Ssäm Bar in New York City
Source: http://www.brentwoodca.gov/department/pr/cob_par/healthy/recipes.cfm