created: 2004-08-17 08:04:29
Meat: 2 lbs. lamb or beef Marinade: 1/2 c soy sauce 2 tbsp. sesame oil 2 tbsp. sugar ground black pepper Condiments: 1-2 tbsp. Kochujang (Korean red chili pepper paste) 2 tsp. Taeng jang (soybean paste/miso paste) 1 tsp. toasted sesame seeds Garnish: 3 scallions 2 heads red leaf lettuce bunch Kae nip (sesame leaves) 1/2 head fresh garlic 3 fresh hot chili peppers (red finger*, jalapeño) Serve with: Rice Kimchi Cut meat into 1 in. paper thin slices. Emulsify marinade and massage into meat. Marinate for at least 1 hour. Blend together condiments into a paste consistency. Julienne scallions. Thinly slice garlic cloves and hot chili peppers. Place condiment and garnishes in separate bowls. Separate and wash lettuce and kae nip leaves. Grill or sauté meat in a skillet with some oil. Use your hand as a base. Place 1 lettuce leaf, 1 kae nip leaf, a bit of rice, condiment chili paste, a piece of meat, fresh garlic, scallion, fresh chili pepper in a stack on your hand and roll it up into a tight ball and pop it into your mouth.