Bulgogi

For 4 lbs of bulgogi meat (this is available from Asain markets, you could substitute a skirt steak if unavailable), you marinate the thinly sliced meat in approximately:

• 2 c. water
• 6 T. soy sauce
• 4 t. ketchup and BBQ sauce
• 2 t. liquid smoke
• 1 t. Worcestershire
• 1 T. cider vinegar
• 1 T. Brown sugar
• Diced garlic
• Chopped green onions
• Pepper
• 1 T. Korean Beef Seasoning Salt
• 1 T. kocheejung (Korean Hot Pepper BBQ sauce)

Marinate 2 hours to overnight.  Grill on a very hot grill (or hot plate on high heat at the table) with to medium-rare, which is only a few minutes each side.  Serve with rice and seaweed paper, together with more kocheejung for dipping.

Have ready at the table:
Small container of oil for the hot plate, if not doing them on the grill
Butter lettuce leaves, whole
Kimchee
Pickled radish and/or cucumbers or other Korean sides
Bowls of cooked medium grain white rice, 1 for each diner

Remove meat from refrigerator and let come to room temperature. Drain marinade and discard.

Preheat hot plate to medium-high, and add about 1 TBL oil to grill plate. Carefully add slices of meat using tongs or long chopsticks to keep yourself away from hot oil. Oil may sputter.

Cook about 2 minutes each side. Diners can help themselves directly from the grill as the meat cooks. Using clean tongs or chopsticks, remove meat to serving plate if it cooks faster than people are eating.

Let each person assemble their own wraps:
* Lay a piece of lettuce on your plate
* Add a few tablespoons of rice on top of the lettuce
* Add a couple of slices of pickled cucumber, radish and kimchee, or kocheejung
* Top with one slice of bulgogi
* Wrap lettuce around fillings, forming a little burrito