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Picture of Lamb Bulgogi with Asian Pear Dipping Sauce
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 9886 kcal 494 %
  • Fat 675 g 1038 %
  • Saturated 223 g 1115 %
  • Carbs 216 g 72 %
  • Fiber 33 g 133 %
  • Protein 650 g 1300 %
  • Cholesterol 2156 mg 719 %
  • Sodium 23335 mg 972 %
  • Calcium 1283 mg 128 %
  • Magnesium 1365 mg 325 %
  • Potassium 11797 mg 251 %
  • Iron 77 mg 426 %
  • Zinc 121 mg 1101 %
  • Phosphorus 6865 mg 981 %
  • Vitamin A 504 µg 56 %
  • Vitamin C 195 mg 217 %
  • Thiamin (B1) 5 mg 428 %
  • Riboflavin (B2) 9 mg 694 %
  • Niacin (B3) 212 mg 1326 %
  • Vitamin B6 7 mg 549 %
  • Folate equivalent (total) 1072 µg 268 %
  • Vitamin B12 81 µg 3361 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 22 mg 145 %
  • Vitamin K 698 µg 582 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lamb Bulgogi with Asian Pear Dipping Sauce

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
  • Ingredient info: Mirin is sold in the Asian foods section of some supermarkets and at Japanese markets. Kochujang 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 Kochujang, substitute 1/3 cup miso mixed with 2 tablespoons sriracha 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.
  • 3 metal skewers or bamboo skewers soaked in water at least 1 hour

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