Lamb Bulgogi with Asian Pear Dipping Sauce

Lamb Bulgogi with Asian Pear Dipping Sauce
Photo by Hans Gissinger

Ingredients

  • 4 tablespoons toasted sesame seeds, divided
  • 2 tablespoons toasted sesame seeds
  • 1/3 cup Asian sesame oil
  • 4 green onions
  • 3 tablespoons sugar
  • 8 jalapeño chiles, halved
  • 2/3 cup soy sauce
  • + 17 more ingredients
    • 1 fresh ginger
    • 1 cup Asian pear
    • ½ cup mirin (sweet Japanese rice wine)
    • 3 tablespoons Asian (toasted) sesame oil
    • 1 large head of butter lettuce
    • 3 metal skewers or bamboo skewers
    • Nonstick vegetable-oil spray
    • 1 boned butterflied leg of lamb
    • 2/3 cup mirin (sweet Japanese rice wine)
    • 10 green onions
    • 3 tablespoons sugar
    • 1 teaspoon freshly ground black pepper
    • 3 cloves garlic
    • 8 cloves garlic
    • ½ cup soy sauce
    • ½ cup kochujang (Korean hot pepper paste)
    • Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.

Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. P...

View full recipe at Epicurious

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