1 1/4 lb sirloin or rib steak
1/2 tsp salt
1 tbsp sesame oil
1/4 tsp black pepper
4 scallions, white part only, in 2 lon
3 tbsp soy sauce
2 tsp sesame oil
1 tsp hot red chili powder, to 3 t
1 tsp sugar
1 tbsp toasted sesame seeds
10 large lettuce leave, to 12
3 garlic cloves, sliced thin
Directions
1. Cut the steak into thin slices 3 inches long and 2 inches wide.
This can be done easily if the steak is half frozen. Mix the steak
with salt, 1 tablespoon sesame oil and the pepper; but seasonings
into the meat. Set aside for 15 minutes.
2. Soak the scallion slices in ice water for 15 minutes. Drain well.
Mix together the soy sauce and the remaining 2 teaspoons sesame oil
and toss this with the scallion slices. Set aside.
3. Mix the chili powder, sugar and sesame seeds together. Rub this
seasoning on the inside curl of the lettuce leaves. Set aside.
4. Grill the steak for 1 to 3 minutes for rare, medium, or well done,
according to taste, over charcoal or in a gas or electric broiler.
Take 1 lettuce leaf, put several slices of steak in the center, add
about 1 tablespoon of the seasoned scallions, a sliver or two of
garlic, fold the lettuce over the steak and eat. Make as many
sandwiches as you can eat.
Serve with rice and side dishes or as a glorified appetizer with
drinks.
Source: "The Korean Kitchen" by Copeland Marks
Servings: 6 servings
Bangja Gui (Barbecued Beef In A Lettuce Wrapp Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
The History of Recipes
We are able to follow the history of meal recipes far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these old cook books were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, we find two interesting recipe books published in the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that we all know today, but rather recipes for the types of meals eaten by the rich and powerful. During the following few hundred years, the families of Europe tried to offer the most extravagent banquests, and as a result cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookbooks were starting to become popular as a result of increased literacy, more free time and having more money. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Bangja Gui (Barbecued Beef In A Lettuce Wrapp recipe.
