| Level: | Easy |
| Total: | 5 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound beef tenderloin, trimmed and frozen for 4 hours
- 2 cups soy sauce
- 1 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon red chile flakes
- 4 cloves garlic, smashed
- 1 red-skinned apple, cored and quartered
- 1-inch piece fresh ginger, peeled and grated
- 1/2 Vidalia onion, cut in chunks
- Freshly ground black pepper
- 1 bunch scallions
- 8 to 12 leaves Bibb lettuce
- Grated carrots, for serving
- Bean sprouts, for serving
- Sliced radishes, for serving
- Kimchi or sliced spicy pickles, for serving
- Sriracha hot sauce, for serving
- Sesame Soy Dipping Sauce, recipe follows
- 1/2 cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
Instructions
- For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
- In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
- Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
- When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
- For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.
- Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 526 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 25 g |
| Cholesterol | 64 mg |
| Sodium | 5927 mg |
Reviews
Note the soy sauce Sonny used was low sodium
After reading the other reviews about the marinade being too salty, I choose to dilute my marinade with a bit of water. This alleviated the excessive saltiness and thinned the marinade enough that it didnt coat the pieces of meat and burn when I grilled it. I will definitely be making this again…. And again.
My wife is Korean and she eats a lot of authentic Korean food and I am starting to get into it as well so we gave this dish a try.
This marinade comes out very thick and sticks to the beef so you really have to get the access off as much as possible! If it wasn’t for the first comment from Nellie warning us about this we would have been unable to eat it as well. We used low sodium soy sauce and my wife and I agreed that this was just at the point of you could eat it but any more and the dish wouldn’t be edible because the flavor was so bold and salty. If you happen to live close to an oriental market, you can buy soy sauce that is Korean which isn’t nearly as salty as the soy sauce at the regular American grocery store because authentic Korean BBQ does not come out this salty.
Overall it was good but I don’t intend to make it again unless I had Korean soy sauce that wasn’t as salty. Skipped the dipping sauce as well, it would have been too much.
After seeing this on TV yesterday, I had to try it. I followed the recipe to a T, and found that the marinade wouldn’t shake off when I went to put it on my indoor grill. Thus, having all of that marinade on the thinly sliced meat made it excessively salty and all of the marinade kind of burned on the grill. I sliced the semi frozen meat on a thick setting on my mandoline which worked great and marinated it for about 3-4 hours. Not sure why it didn’t turn out so great. I didn’t even use the dipping sauce after making it because it the extra salt in the soy dipping sauce would have made it inedible. I was going to make this for a fun, interactive dinner party using my table top grill. So glad I gave it a trial run – it won’t be gracing my dinner party table anytime soon!!