BULGOGI (KOREAN BEEF) WITH RICE AND LETTUCE

Steps:

• To prepare the meat: Cut the beef into very thin slices.
• (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
• Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
• Pour over the meat in a glass dish, cover and refrigerate overnight.
• To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
• Cover and refrigerate.
• Remove 1 hour before serving.
• Cook rice, set aside to keep warm.
• To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
• Combine the green-onion shreds, sesame oil, vinegar and seeds.
• Set aside.
• Heat the oil in a heavy skillet over medium-high heat.
• Stir-fry the zucchini until browned and tender; transfer to a bowl.
• Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
• In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
• (Do not crowd the pan as the meat will steam.) Transfer to a platter.
• To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
• The dish is meant to be eaten with your fingers.