Lamb Bulgogi with Asian Pear Dipping Sauce

Ingredients

Contains: milk, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• Special equipment: 3 metal skewers or bamboo skewers soaked in water at least 1 hour
• Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. 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, substitute 1/3 cup miso mixed with
• 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.

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →