Korean BBQ Wraps

This is one of my favorite meals of all time.  I found it while watching Emeril on Food Network...my favorite kind of TV.

I have yet to serve it where someone said they didn't like it. 

Make a double batch and then freeze half of it before you cook it as it's such a tasty meal to have on hand.   

For those who are curious, this is what ginger root looks like:

Ginger root is pretty inexpensive and available at most grocery stores.  There's no reason you couldn't use crushed ginger in the jar, but I wouldn't recommend powdered...doesn't have quite the same zing to it.

It will last a little while in the vegetable crisper, but I like to wrap it well and freeze it. I like to freeze stuff.  

Just peel it...

 

And finely grate it.  Any of these tools will work.  The smaller the hole on the grater, the better.

Just don't grate your thumb like I did.

Yes...that's Elmo.  I couldn't find anything else.  You parents know exactly what I'm talking about.

When the meat and other ingredients are mixed in, it'll look like this. 

Let it marinade for a while.  At least 30 minutes.  Meanwhile get your rice cooking and mix up your hot sauce.

The meat only takes a minute or two on each side to cook. 

Yummmmm!  My rice to meat ratio is a little off here.  Shucks...I'll just have to make fried rice tomorrow.

Korean BBQ Wraps

Adapted from Emeril Lagasse

Ingredients:

1 1/2 pounds pork tenderloin, trimmed of fat

1/4 cup soy sauce

1 tablespoon sugar

4 teaspoons sesame oil (separated)

1/2 cup chopped green onions (I usually leave this out and it's still tasty!0

1 tablespoon minced garlic 

1 tablespoon minced fresh ginger

2 tablespoons Sriracha hot chili sauce (available in the Asian section of the supermarket)

4 teaspoons honey

1 tablespoon vegetable oil

2 tablespoons, sesame seeds, toasted

2 cups cooked rice

1 head bibb or iceberg lettuce, leaves separated, washed a patted dry

Directions:

In a mixing bowl, combine soy sauce, sugar, 2 teaspoons sesame oil, green onions, garlic and ginger.  Whisk to dissolve sugar.

Slice pork into thin slices.  Place pork strips in marinade and stir to coat.  Cover and allow to marinade in refrigerator at least 30 minutes.  Longer is better.

When pork is marinated, take bowl from refrigerator and allow to sit at room temperature for 15 minutes.  This helps the meat cook more evenly.

Heat the vegetable oil in a large skillet over medium high heat.  Using a slotted spoon or a pair of tongs, remove pork from the marinade and carefully place in the skillet.  Cook pork on each side until brown and cooked through.  This only takes a few minutes.  It's easiest to work in batches, meaning don't cook it all at once.  Just do one layer of meat at a time.  Remove meat from skillet and stir in the sesame seeds.

To make the chili sauce mixture, stir together the Sriracha sauce, honey and remaining 2 teaspoons of sesame oil.  Adjust amounts to your personal taste. 

To serve, spoon several tablespoons of rice onto a lettuce leaf, taco-style.  Top with a drizzle of hot sauce, and a piece or two of pork. 

Roll up and eat!  You'll never be the same again!