Korean Style Beef. Yummmmmm.
A garlic-ginger based marinade makes the beef very tender and super delicious. The cool lettuce leaves are the perfect contrast.
Korean Style Beef Wrapped In Lettuce Leaves
3 to 4 pounds short ribs
1/2 cup roughly chopped green onions, 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 or bibb lettuce leaves
Kimchi, sesame seeds, rice and additional soy sauce to serve, optional
1. Use a sharp knife to strip meat from ribs. Slice meat 1/8 to 1/4 inch thick. (Freeze meat for 30 minutes to make slicing easier).
2. Combine green onions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender. Purée until very smooth.
3. Toss the beef with the puréed mixture, and marinate for 15 minutes to 2 hours.
4. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
5. Remove meat from marinade, and grill, broil or roast until browned outside and rare inside. Do not overcook.
6. To eat, wrap a piece or two of meat in a torn piece of lettuce. Splash with a little soy sauce if you like.
Serves 4 to 6
Recipe from The New York Times
I’m just back from Rochester, NY, after picking my daughter up from college. Right next to the U of R is one of my favorite cemeteries ever.
I’m sure Graveyard Lovers must dig a good burial place. And they know how to belt out a solid indie rock tune. Get set for the guitar action in their new track, ‘Told A Lie’.