Korean Lettuce Wraps

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Ingredients

diakon raddish shredded and marinated in a sauce of ( Aji -Mirin, Chili Garlic paste and Go-Chu-Jang sauce- which is Korean sweet and spicey sauce)

bean sprouts washed

Kim Chee - mild

sticky rice (drizzle with a very little bit of soy sauce and Aji-Mirin)

cilantro coarsely chopped

romaine lettuce leaves washed whole

chicken or tofu (marinated in Go-Chu-Jang sauce and Black bean garlic sauce, ginger grated, garlic minced and sesame oil)

vegetable oil with a dash of sesame oil

sesame seeds

Procedure

Marinate meat for half a day then grill or saute adding sesame seeds at the end. Serve warm meat on lettuce wraps filled with a spoonful of sticky rice, a dab of black bean sauce or GO-Chu-Jang sauce, diakon radish, bean sprouts, cilantro, kim chee - -whatever you wish!

Special Notes

Brother Dennis Schmitz took us to a Korean BBQ in Honolulu 2011 and taught us about how to prepare and eat Korean food. Dennis had lived in Korea for 12 years.

The bean paste is what made the dish! At the restaurant is was a reddish mild paste but I could not find it in GR. The Black bean garlic sauce comes close.

Diakon radish is a long white tuber and can be bought in Asian food stores. Everything else you can get at Meijer. Sticky rice is the Botan brand Calrose rice.