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      RECIPE TITLE "KOREAN-STYLE GRILLED BEEF IN LETTUCE" from Asian Grilling : 85 Kebabs, Skewers, Satays and Other Asian-Inspired Recipes for Your Barbecue Copyright © 2002 by Su-Mei Yu

    yields Makes 6 servings time--- difficulty easy

    The sugar in this marinade balances the saltiness of soy sauce, as well as caramelizing the meat. The beef is superb when wrapped in crisp, crunchy lettuce. Kimchi is a Korean spicy pickled cabbage, available in many supermarkets and groceries. Serve with Grilled Potato, Egg, and Bean Thread Salad [see book].

    2 tablespoons sugar
    1/3 cup sake or dry vermouth
    28 garlic cloves, 8 minced, 20 peeled and left whole
    14 scallions (green and white parts), 4 finely chopped, 10 left whole
    1/2 cup soy sauce
    1 tablespoon sesame seeds
    1 tablespoon sesame oil
    1 teaspoon freshly ground black pepper
    1 teaspoon cayenne pepper
    2 pounds boneless top sirloin or London broil
    Vegetable oil spray
    20 iceberg lettuce leaves
    About 1 cup kimchi


    1. Combine the sugar, sake, minced garlic, green onion, soy sauce, sesame seeds, sesame oil, black pepper, and cayenne in a zippered plastic bag. Seal and toss the bag back and forth to combine. Add the meat and garlic cloves. Seal and toss the bag back and forth to coat the meat well. Refrigerate at least for 1 hour, or, for best results, overnight.
    2. Heat the grill.
    3. While waiting for the grill to get hot, remove the beef from the refrigerator. Transfer the beef, garlic cloves, and whole scallions to a platter. Drain the marinade into a bowl.
    4. Place a fine-mesh grill rack on the regular rack. Spray the beef generously with the vegetable oil and place on the grill. Grill, basting with the reserved marinade and turning frequently to prevent burning, until medium-rare, about 8 minutes. Transfer to a serving platter and let sit for 5 minutes.
    5. In the meantime, place the garlic cloves and scallions on the fine metal rack. Grill turning frequently, until slightly charred and soft to the touch, about 2 minutes. Transfer to a serving platter and tent with aluminum foil to keep warm while you slice the beef.
    6. Slice the beef into thin long pieces. Chop the green onions into bite-size chunks. To eat, place 2 to 3 slices of meat, a clove of garlic, and 2 to 3 chunks of green onions on a lettuce leaf. Top with a pinch or two of kimchi and fold over sides and make a complete bundle.

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