BEEF WRAPPED IN LETTUCE LEAVES, KOREAN STYLE

Beef Wrapped in Lettuce Leaves, Korean Style image

Yield makes 4 servings

Number Of Ingredients 9

Previous Next

3 to 4 pounds beef short ribs
1/2 cup roughly chopped scallion, shallot, or onion
1 tablespoon roughly chopped peeled fresh ginger
6 garlic cloves, roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 leaves of romaine or other lettuce, washed and dried
Soy sauce or ground bean paste for garnish (available at Asian markets; optional)

Steps:

If time allows, freeze the meat for 30 minutes or so to facilitate slicing. Use a sharp knife to strip the meat from the ribs-it will come off easily and in one piece (reserve the bones and any meat that adheres to them for stock).
Combine the scallion, ginger, garlic, sugar, pepper, soy sauce, and 1/2 cup of water in a blender and puree until very smooth. Slice the meat into pieces between 1/8 and 1/4 inch thick. Toss with the marinade and let sit for 15 minutes to 2 hours. Preheat a grill, broiler, or stovetop grill or preheat the oven to its maximum heat and put a heavy roasting pan in it.
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; it's nice if the meat is browned on the outside and rare on the inside, but it's imperative that it not be overcooked. 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.