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Lamb Bulgogi with Asian Pear Dipping Sauce

Lamb Bulgogi with Asian Pear Dipping Sauce Recipe

  • 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 jalapeo 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 If you can't find , substitute 1/3 cup miso mixed with 2 tablespoons hot sauce.
  • 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.
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