Photo: Emiliano Vittoriosi
Lamb Bulgogi with Asian Pear Dipping Sauce
25 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1128
Calories
35g
Protein
62g
Fat
106g
Carbs
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Asian Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Toasted Sesame Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Soybean | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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 in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes