MICHAEL’S KOREAN STEAK LETTUCE WRAP (A.K.A. SSAM)

INGREDIENTS Marinade for beef:

• 1 lb hanger steak (cut

into 1-inch cubes)

• 1 cup Vidalia onion

• 5 cloves garlic

• ½ cup sugar

• 1 cup Asian pear

• 2 cups light soy sauce • 1 tsp ginger

• 1 tbsp sesame seed oil

Pickled vegetables:

• 1 cup mirin

• 1 cup rice wine vinegar

• 1 tsp Korean pepper flakes (gochugaru) or red pepper flakes

• 1 cup sugar

• 1 tsp whole black peppercorns

• 2 cups julienned carrots

• 2 cups julienned cucumber

For serving:

• Little gem or bibb lettuce leaves • Ssamjang or gochujang • Condiments such as sliced avocado, sour cream, radish, cilantro, scallion and lime

DIRECTIONS Marinade and beef:

Puree onion, garlic, sugar, pear, soy sauce, ginger and sesame seed oil in a blender until smooth. Pour mixture over the steak and marinate for 6 to 12 hours. Sear the steak on a hot sizzling pan with a touch of oil until caramelized

(3 to 4 minutes).

Pickled vegetables:

In a pot, bring mirin, rice wine vinegar, pepper flakes, sugar and whole peppercorns to boil. Let steep for about 1 to 2 hours. Then strain the liquid in fine mesh and pour it on the julienned vegetables. Let the vegetables pickle about 12 hours to overnight, keeping the mixture chilled during the process.

To serve:

Lay lettuce on a plate. Add a dollop of ssamjang, a few pieces of steak, vegetables and any of the condiments.