2 lbs sirloin steak
2 Tbsp Chinese cooking wine or sherry
¼ cup beef stock
¼ Tbsp ground black pepper
1 head lettuce (red lettuce is great), washed and separated into leaves
Ssamjang paste (Korean dipping sauce)
Korean spring onion salad (see below)
3 scallions, chopped
4 cloves garlic, sliced
5 Tbsp soy sauce
2 Tbsp sesame oil
¼ cup sugar
Partially freeze the steak for 15 minutes; cut on the bias into razor-thin slices.
Mix marinade. Marinate steak for 2 hours.
“This is the fun part now,” Cook rice; “Korean rice is the best for this because it’s very sticky.” Prepare a bowl for each person.
Prepare small bowls of kimchi, ssamjang paste and spring onion salad.
Heat the electric grill on the table where you’re going to eat. Cook the beef; put each piece flat on the grill so it cooks quickly. Once a piece is cooked to your liking, pick it up with your chopsticks (or fork) and eat it. Or, you can make a type of sandwich by placing a leaf of lettuce in your palm, adding cooked rice, beef, kimchi, ssamjang paste and spring onion salad. Roll up the lettuce around the contents and eat.
Stuart adds “make sure to cook the sliced garlic along with the meat because it just melts in your mouth once cooked, or add it to a lettuce sandwich.”
From the kitchen of Stuart Liptay
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