If you don’t want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
Yield: serves 4-6
- 2 cups mirin (Japanese rice wine)
- 1⁄4 cup canned pineapple juice
- 1 tsp. Asian sesame oil
- 1 lb. thinly sliced boneless beef short-rib meat, cut into approximately 2” squares
- 1 lb. thinly sliced flanken-style beef short ribs, cut between bones into pieces
- 1 lb. thinly sliced beef rib eye or sirloin, cut into approximately 2” squares
- 1⁄2 cup soy sauce
- 4 cloves garlic, peeled and thickly sliced
- 4 Tbsp. fermented soybean paste
- 3 Tbsp. hot red-pepper paste
- 2 jalapeños, stemmed and thinly sliced
- 1 head leaf lettuce, leaves separated
- 4 cups steamed rice
- Mix together mirin, pineapple juice, and sesame oil in a large, wide bowl. Add meat, turning to coat well with marinade. Cover, and refrigerate for at least 8 hours and up to 3 days, turning meat in marinade periodically. Add soy sauce and 4-6 slices of the garlic to marinade 2-3 hours before grilling meat.
- Heat a charcoal or gas grill. Mix together soybean paste and red-pepper paste in a small bowl, and set aside. Transfer meat to a platter, discarding marinade. Grill meat over medium-hot heat until lightly charred in places and cooked through, 2-5 minutes per side, depending on thickness. Transfer grilled meat to a serving platter. Grill remaining garlic slices and jalapeños until lightly browned, about 1 minute per side. (If grill rack is too widely spaced to hold garlic and jalapeños, cook them in a small oiled pan set on one side of the grill.)
- At the table, hold 1 lettuce leaf in one hand, put a spoonful of rice onto lettuce, spread some of the soybean and red-pepper paste mixture on rice, lay 1 or 2 pieces of meat on top, and add a piece each of garlic and jalapeño, if you like. To eat, wrap lettuce leaf around filling.