Bulgogi Made With Kiwi-Onion Sauce

Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--My Korean Dipping Sauce, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 -1 1⁄2 lb  steak, sliced in very, very thin strips
• 1  tablespoon sugar
• 2  garlic cloves, minced
• 4  scallions, cut in 2-inch lengths (white & green parts)
• 2 -3  cups  cooked sticky rice
• 4  leaves red leaf lettuce (large) or 4  curly leaf lettuce (large)

• KIWI-ONION SAUCE

• 1  cup  chopped onion
• 1  kiwi fruit, peeled and sliced
• 1⁄4 cup  korean soy sauce
• 2  tablespoons rice wine
• 1  tablespoon cider vinegar
• 2  tablespoons sugar
• 1⁄4 teaspoon black pepper
• 3  tablespoons  sesame oil

Directions

1. Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
2. Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
3. Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
4. Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
5. Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
6. Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
7. If desired, serve with dipping sauce.