Korean Barbequed Beef

Recipe View 5 mins Prepare the Beef: Slice the beef sirloin with the grain into long strips, approximately 1 1/2 inches wide, and place them in a bowl.

Recipe View 5 mins Make the Marinade: In a separate small bowl, whisk together the soy sauce, rice wine, sugar, minced garlic, sesame oil, black pepper, and hot chile paste.

Recipe View 1 hrs Marinate the Beef: Pour one-third of the marinade over the sliced beef and toss to coat evenly. Allow the beef to marinate for at least 1 hour at room temperature, or for a longer, more intense flavor, marinate in the refrigerator for up to 24 hours.

Recipe View 5 mins Simmer the Sauce: In a small saucepan, combine the remaining marinade with the chopped green onions. Simmer over low heat for about 1 minute, or until the green onions are slightly softened. Transfer the sauce to a serving dish and allow it to cool slightly.

Recipe View 10 mins Prepare the Lettuce: Wash and thoroughly dry the Bibb lettuce leaves. Trim off any overly large stems. Gently flatten the leaves with the side of a cleaver or large knife to make them easier to wrap. Arrange the lettuce leaves on a serving dish.

Recipe View 5 mins Preheat the Grill: Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking.

Recipe View 6 mins Grill the Beef: Place the grill grate approximately 3 inches above the heat source. Grill the marinated beef to your desired level of doneness, about 3 minutes per side for medium-rare. Ensure you monitor the beef closely to avoid burning, as the sugar in the marinade can cause it to caramelize quickly.

Recipe View 5 mins Slice and Serve: Once grilled, remove the beef from the grill and slice it against the grain into thin strips for maximum tenderness.

Recipe View 5 mins Assemble and Enjoy: To serve, have each person place some grilled beef and a spoonful of the prepared sauce into a lettuce leaf. Fold the lettuce leaf into a bundle and enjoy immediately with your fingers.