Sometime soon, I will venture out of Asia and visit other continents. I promise…


For the meat:

1 large pear

6 garlic cloves, pealed

1-inch ginger, unpeeled

3 scallions, cut into 3-4 pieces

¼ onion

3 tablespoons reduced-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon Korean chili flakes

1 flank steak (about 1 pound), thinly sliced against the grain

½ onion, sliced

1 carrot julienned

In a blender, blend all the ingredients (besides the meat, sliced onion, and the carrot) until semi-smooth paste forms. Marinate the meat and vegetables for at least 1 hour or overnight. Cook the meat and the vegetables in a large skillet over high heat. Serve in a lettuce leaf, on a bed of rice with the green onion salad (recipe follows). Dip in the dipping sauce (recipe follows).

Dipping sauce:

¼ cup Korean fermented bean paste

1 tablespoon Gochujang (Korean chili paste)

1 tablespoon sesame oil

1 garlic clove, minced

4 scallions, thinly sliced

3 tablespoons peanut butter

½ cup of water

In a small bowl, mix all the ingredients. Refrigerate until ready to use.

Green Onion Salad:

1 tablespoon rice vinegar

1 tablespoon sesame oil

½ tablespoon soy sauce

¼ teaspoon Korean chili flakes

16 scallions, cut into very thin strips about 2 inches long

In a medium bowl, whisk the vinegar, sesame oil, soy sauce, and chili flakes. Add the scallions and toss well.