SUNNY'S SWEET AND SPICY KOREAN BBQ

Sunny's Sweet and Spicy Korean BBQ image

Provided by Sunny Anderson

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 22

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1 pound beef tenderloin, trimmed and frozen for 4 hours
2 cups soy sauce
1 cup packed light brown sugar
1/4 cup vegetable oil
1 teaspoon red chile flakes
4 cloves garlic, smashed
1 red-skinned apple, cored and quartered
1-inch piece fresh ginger, peeled and grated
1/2 Vidalia onion, cut in chunks
Freshly ground black pepper
1 bunch scallions
8 to 12 leaves Bibb lettuce
Grated carrots, for serving
Bean sprouts, for serving
Sliced radishes, for serving
Kimchi or sliced spicy pickles, for serving
Sriracha hot sauce, for serving
Sesame Soy Dipping Sauce, recipe follows
1/2 cup soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds

Steps:

For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.
Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.