Lamb Bulgogi with Asian Pear Dipping Sauce

Name: Lamb Bulgogi with Asian Pear Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 1 teaspoon freshly ground black pepper; 1 large head butter lettuce, leaves separated and left whole; 1 2-inch piece fresh ginger, peeled, cut into thin rounds; 8 garlic cloves, peeled; 4 green onions, coarsely chopped; 10 green onions; 2 chopped, 8 trimmed; 8 jalapeño chiles, halved (seeded, if desired); 118 milliliters kochujang (Korean hot pepper paste); 1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat; 118 milliliters mirin (sweet Japanese rice wine); 237 milliliters chopped peeled cored Asian pear (about 1/2 large); 3 Tbsps Asian sesame oil; 4 Tbsps toasted sesame seeds, divided; 118 milliliters soy sauce; 3 Tbsps sugar

You can never have too many main course recipes, so give Lamb Bulgogi with Asian Pear Dipping Sauce a try. One portion of this dish contains around 40g of protein, 16g of fat, and a total of 393 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up boned butterflied leg of lamb, butter lettuce, jalapeño chiles, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a rather pricey recipe for fans of Korean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place green onions, sugar, choppedgarlic, and sliced ginger in processorand blend until finely chopped, stoppingoccasionally to scrape down sides of bowl.

Ingredients you will need

Green Onions

Ginger

Sugar

Equipment you will use

Bowl

Transfer mixture to medium bowl.

Equipment you will use

Bowl

Addsoy sauce, mirin, Asian sesame oil, toastedsesame seeds, and black pepper; whiskmarinade to blend.

Ingredients you will need

Black Pepper

Sesame Oil

Mirin

Sauce

Seeds

Pour 1 cup marinadeinto 15x10x2-inch glass baking dish.Open boned leg of lamb like book; add tobaking dish, arranging in single layer.

Ingredients you will need

Leg Of Lamb

Equipment you will use

Glass Baking Pan

Pourremaining marinade over lamb, spreadingto cover evenly. Cover and refrigerate atleast 4 hours and up to 1 day, turninglamb occasionally.

Ingredients you will need

Marinade

Lamb

Puree Asian pear and chopped green onionsin processor until smooth.

Ingredients you will need

Asian Pear

Add soy sauce,mirin, and sugar and process until sugardissolves.

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Soy Sauce

Mirin

Sugar

Add Asian sesame oil and 2tablespoons toasted sesame seeds; processuntil sesame oil is incorporated (mostsesame seeds will remain intact).

Ingredients you will need

Sesame Seeds

Sesame Oil

Transfersauce to 2-cup measuring cup. Season sauceto taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead.Cover and refrigerate.

Ingredients you will need

Salt And Pepper

Dipping Sauce

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Measuring Cup

Coat grill rack with nonstick spray;prepare barbecue (medium heat). Threadjalapeño chile halves onto 2 metal skewers,dividing equally. Thread garlic cloves ontoanother metal skewer, spacing slightlyapart.

Ingredients you will need

Whole Garlic Cloves

Chili Pepper

Equipment you will use

Metal Skewers

Grill

Place jalapeño and garlic skewers onplate and set aside.

Ingredients you will need

Garlic

Equipment you will use

Skewers

Remove lamb from marinade and placeon prepared grill with some marinade stillclinging to surface (discard marinade indish). Grill lamb until meat is cooked todesired doneness, about 15 to 20 minutesper side for medium (if lamb begins to burn,slide large sheet of heavy-duty aluminumfoil underneath and continue to grill).

Ingredients you will need

Marinade

Lamb

Meat

Equipment you will use

Grill

Transfer lamb to work surface and letrest 10 minutes.

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Lamb

While lamb rests, grill jalapeños, garlic,and trimmed green onions until slightlycharred and tender, 3 to 4 minutes per side.

Ingredients you will need

Green Onions

Garlic

Lamb

Equipment you will use

Grill

Transfer to work surface.

Place kochujang (hot pepper paste) insmall bowl. Stir dipping sauce and divideamong 8 small dishes. Arrange butterlettuce leaves on large serving platter tocover. Thinly slice grilled lamb and arrangeover lettuce leaves.

Ingredients you will need

Lettuce Leaf

Dipping Sauce

Chili Pepper

Gochujang

Butter

Lamb

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Bowl

Cut garlic cloveslengthwise in half.

Ingredients you will need

Garlic

Cut green onions into2-inch pieces. Arrange jalapeños, garlic,and green onions around lamb.

Ingredients you will need

Green Onions

Garlic

Lamb

Sprinkleremaining 2 tablespoons toasted sesameseeds over lamb.

Ingredients you will need

Lamb

Serve grilled lamb andvegetables with hot pepper paste. Allowguests to spread very small amounts ofkochujang over lettuce leaves, arrangelamb and vegetables in lettuce leaves,then wrap filling with lettuce leavesand dip into sauce.

Ingredients you will need

Lettuce Leaf

Chili Pepper

Vegetable

Dip

Lamb

Wrap

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 1large head

butter lettuce, leaves separated and left whole 1

2-inch piece fresh ginger, peeled, cut into thin rounds 8

garlic cloves, peeled 4

green onions, coarsely chopped 10

green onions; 2 chopped, 8 trimmed 8

jalapeño chiles, halved (seeded, if desired)118milliliters

kochujang (Korean hot pepper paste)1

boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat 118milliliters

mirin (sweet Japanese rice wine)237milliliters

chopped peeled cored Asian pear (about 1/2 large)3Tbsps

Asian sesame oil 4Tbsps

toasted sesame seeds, divided 118milliliters

soy sauce 3Tbsps

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.