Sweet and Spicy Korean BBQ

Ingredients:

Beef and marinade

• 1 pound beef tenderloin, trimmed and frozen for 4 hours
• 2 cups soy sauce
• 1 cup firmly packed light brown sugar
• 1/4 cup vegetable oil
• 1 teaspoon red chili flakes
• 4 cloves garlic, crushed
• 1 red apple, cored and cut into 4 pieces
• 2.5 cm ginger root, peeled and grated
• Half a Vidalia onion, cut into pieces
• 1 bunch of green onions

Lettuce wraps

• 8-12 leaves of Bibb lettuce
• Grated carrots
• Bean sprouts
• Thinly sliced ​​radish
• Kimchi or thinly sliced ​​spicy pickles
• Sriracha sauce, for serving

Soy sauce with sesame seeds

• 0.5 cup soy sauce
• 1 tbsp. l. rice vinegar
• 2 tsp. dark sesame oil
• 1 teaspoon sesame seeds

Preparation:

1. Beef and marinade:
   
   Using a sharp knife, slice the frozen tenderloin as thinly as possible; try to keep the slices no more than 0.5 cm thick.
2. In a food processor, combine the soy sauce, brown sugar, vegetable oil, chili pepper, garlic, apples, ginger, onion, and a few grinds of black pepper. Cut 4 green onions into quarters and add to the food processor. Blend until smooth.
3. Pour the spicy soy sauce into a large zip-lock plastic bag. Add the chopped beef and squeeze out as much air as possible. Marinate at room temperature for 1 hour.
4. Preheat a grill, grill pan, or electric grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Slice the remaining green onions into 10cm pieces.
5. When ready to grill, place the green onions on the grill, add the beef slices, and grill for 1 minute per side, until grill marks appear. Transfer to a platter.
6. Place some meat, carrots, sprouts, radishes, kimchi, and fried green onions on a lettuce leaf. Serve the wraps with hot sauce and sesame-soy sauce.
   
   Soy sauce with sesame seeds:
   In a small bowl, combine soy sauce, rice vinegar, sesame oil and sesame seeds.