The recipe Lamb Bulgogi with Asian Pear Dipping Sauce could satisfy your Korean craving in about 45 minutes. One portion of this dish contains roughly 40g of protein, 15g of fat, and a total of 375 calories. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. If you have pepper, asian sesame oil, green onions, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl.
Instructions
1
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
2
Transfer mixture to medium bowl.
Equipment you will use
Bowl
3
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
4
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
5
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
1
Puree Asian pear and chopped green onionsin processor until smooth.
Ingredients you will need
Asian Pear
2
Add soy sauce,mirin, and sugar and process until sugardissolves.
Ingredients you will need
Soy Sauce
Mirin
Sugar
3
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
4
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
Equipment you will use
Measuring Cup
5
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
6
Place jalapeño and garlic skewers onplate and set aside.
Ingredients you will need
Garlic
Equipment you will use
Skewers
7
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
8
Transfer lamb to work surface and letrest 10 minutes.
Ingredients you will need
Lamb
9
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
10
Transfer to work surface.
11
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
Equipment you will use
Bowl
12
Cut garlic cloveslengthwise in half.
Ingredients you will need
Garlic
13
Cut green onions into2-inch pieces. Arrange jalapeños, garlic,and green onions around lamb.
Ingredients you will need
Green Onions
Garlic
Lamb
14
Sprinkleremaining 2 tablespoons toasted sesameseeds over lamb.
Ingredients you will need
Lamb
15
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.
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. 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. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.