Homemade Korean Barbeque

I am a woman obsessed ... with Korean barbeque (just had some tonight at Oz Kafe). That restaurant in Toronto a few weeks ago really made an impression on me. I cooked a pared-down version of KB this weekend. Here's how it turned out (yummy, a lot of work, but well worth the wait).

Korean Barbeque for Two
Adapted from Jenny Kwak's recipe in Dok Suni, reproduced on epicurious.com.

The main ingredients are:
~400 g rib-eye steak, thinly sliced
red leaf lettuce, whole leaves
kimchi
dipping sauce


Marinate the steak slices in the following ingredients for half an hour:
1/2 C soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
2 Tbsp white sugar
1 Tbsp sake
1 tsp black pepper
3 green onions, chopped
2-inch piece of ginger, grated
1/2 pear, peeled and minced
Fry the marinated meat in a bit of olive oil and pile on a plate. You can substitute kiwi for pear. The fruit will tenderize the meat, but don't use more than half of it, otherwise the meat may become too soft.

To make the dipping sauce, mix these ingredients together and warm in a saucepan over low until thickened:
3 Tbsp miso paste
4 cloves garlic, chopped
6 tsp hot pepper sauce
3 tsp olive oil
6 Tbsp water

Serve with the lettuce wraps, kimchi and sake.