Mixed Korean Grill With Two Marinades - {Bulgoki}

Recipe Ingredients

1 cup	237ml	Low-sodium soy sauce
1 cup	237ml	Mirin (Japanese cooking wine)
		= (found in Asian and gourmet shops)
1 cup	237ml	Sake
1 cup	237ml	Water
1/2 cup	80g / 2.8oz	Light brown sugar
1		Asian pear - chopped
		= (substitute a regular pear or an apple)
1		Ginger - (abt 1") - sliced
4		Garlic cloves - smashed
1 lb	454g / 16oz	Beef tenderloin - sliced thin
1 lb	454g / 16oz	Large shrimp - cleaned, peeled,
		And butterflied
2 tablespoons	30ml	Hot chili paste
		= (Srirachi Hot Chili Paste recommended)
1 tablespoon	15ml	Toasted sesame oil
1 tablespoon	15ml	Sesame seeds
3		Scallions - sliced thin
1 1/2 lbs	681g / 24oz	Beef short ribs
8		Baby lamb chops
		To Serve
		Mixed lettuce leaves
1		Fresh mint
1		Fresh shiso or basil
2		Fresh red hot peppers - (to 3)
		Soy Sauce
		Hot sauce or hot chili paste
		Quick Spicy Kimchee - (see recipe)
		Sweet Pickled Daikon Radish - (see recipe)
		Cool Sesame Cucumbers - (see recipe)

Recipe Instructions

In a saucepan over medium-high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic. Bring to a boil, reduce heat, and simmer for about 20 minutes. Puree in a blender and allow to cool. Place the sliced tenderloin and the butterflied shrimp in separate shallow dishes. Pour the puree over them, cover, and allow to marinate for 20 minutes.

Combine the chili paste, sesame oil, sesame seeds, and scallions. Place the short ribs meat-side down on a cutting board. With a sharp knife slice between the bone and the meat but do not cut all the way through. Open like a book and carefully run the knife in the opposite direction to cut the meat in half, again not going all the way through. You should now have a long flat piece of meat, about the thickness of the bone. You can grill the short ribs in large pieces or cut the meat into smaller bite-sized pieces. Place the short ribs and lamb chops in separate shallow dishes and toss with the spicy marinade. Cover and marinate for 20 minutes.

Heat the grill, a grill pan, a cast-iron skillet, or an electric tabletop grill. Grill the meats and shrimp until they are cooked to your liking. Serve as you cook them accompanied by a platter of mixed lettuce leaves, mint leaves, shiso or basil leaves, and sliced hot peppers, as well as small bowls of soy sauce and hot sauce. Also serve the Quick Spicy Kimchee, Sweet Pickled Daikon, and Cool Sesame Cucumbers in their own dishes.

Take a lettuce leaf in your hand. Put 1 or 2 pieces of meat or shrimp and top this with any combination of the condiments. Wrap the lettuce around the meat and eat out of hand.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E12) - from the TV FOOD NETWORK

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