Beef Wrapped in Lettuce Leaves, Korean Style
- 3 to 4 pounds beef short ribs
- 1/2 cup scallion, roughly chopped, shallot, or onion
- 1 tablespoon ginger, fresh, peeled, roughly chopped
- 6 garlic cloves, roughly chopped,
- 1 tablespoon sugar
- 1/2 teaspoon black pepper, ground
- 1/2 cup soy sauce
- 16 to 24 leaves romaine, dried, washed and or other lettuce
- Soy sauce, (available at Asian markets; optional) or ground bean paste for garnish
DirectionsIf time allows, freeze the meat for 30 minutes or so to facilitate slicing.
Use a sharp knife to strip the meat from the ribsit 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; its nice if the meat is browned on the outside and rare on the inside, but its 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.