Name: Lamb Bulgogi with Asian Pear Dipping Sauce
Yield: Makes 8 servings
Ingredients: 4 green onions, coarsely chopped; 3 tablespoons sugar; 3 garlic cloves, coarsely chopped; 1 2-inch piece fresh ginger, peeled, cut into thin rounds; 2/3 cup soy sauce; 2/3 cup mirin (sweet Japanese rice wine); 1/3 cup Asian sesame oil; 2 tablespoons toasted sesame seeds; 1 teaspoon freshly ground black pepper; 1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat; 1 cup chopped peeled cored Asian pear (about 1/2 large); 10 green onions; 2 chopped, 8 trimmed; 1/2 cup soy sauce; 1/2 cup mirin (sweet Japanese rice wine); 3 tablespoons sugar; 3 tablespoons Asian sesame oil; 4 tablespoons toasted sesame seeds, divided; Nonstick vegetable oil spray; 8 jalapeño chiles, halved (seeded, if desired); 8 garlic cloves, peeled; 1/2 cup kochujang (Korean hot pepper paste); 1 large head of butter lettuce, leaves separated and left whole; Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. Kochujang is a spicy red paste made with pureed fermented soybeans (miso) and hot chiles. It's available at Korean markets and online from koamart.com. If you can't find Kochujang, substitute 1/3 cup miso mixed with 2 tablespoons sriracha hot sauce.; Test-Kitchen tip: Ask your butcher to bone, butterfly, and trim the leg of lamb for you. Save the bone, pop it in the freezer, and use it to make soup or stock.; 3 metal skewers or bamboo skewers soaked in water at least 1 hour

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Lamb Bulgogi with Asian Pear Dipping SauceHans Gissinger

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

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