BEEF WRAPPED IN LETTUCE LEAVES, KOREAN STYLE

Beef Wrapped In Lettuce Leaves, Korean Style image

Provided by Mark Bittman

Categories dinner, weekday, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste (available at Asian markets), optional

Steps:

Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
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.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 96 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 42 grams, Sodium 1301 milligrams, Sugar 3 grams