Snack: Lamb Bulgogi with Asian Pear Dipping Sauce

Recipe by Steven Raichlen, Francine Maroukian, and the Bon Appétit Test Kitchen 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,

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Sesame Seeds

Health and fertility benefits of Lamb Bulgogi with Asian Pear Dipping Sauce

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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

Instructions

Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.

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