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Korean Coffee BBQ Lettuce Wraps with Quick Kale Kimchi
By: Devon - Westport, CT - 2016 Recipe Contest
"My father in law took my husband and I to Korea many years ago and I fell in love with the cuisine. He passed away this month and I want to honor his generosity and wisdom by creating this fantastic recipe that celebrates coffee, steak and Korean flavors. He would have loved it!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Black and Tan Coffee 10 oz. Bag Ground
- 1 tablespoon sea salt
- 4 cups packed kale leaves stems removed coarsely torn
- 2 scallions sliced in 1 inch pieces
- 1 carrot peeled cut in thin matchsticks
- 1 teaspoon Asian fish sauce
- 2 teaspoons Asian chiligarlic paste
- 1 teaspoon grated peeled ginger
- 1 tablespoon rice vinegar
- 1 pound rib-eye steak thinly sliced
- 1/2 cup brewed Door County Black and Tan coffee cooled
- 2 tablespoons soy sauce
- 1/4 cup Gochujang sauce found in international section of grocery
- 1/4 cup mayonnaise
- 1 small head green leaf lettuce leaves separated
- Preheat a grill or grill pan to high. Combine salt and 2 cups cold water in a large saucepan whisking to dissolve salt.
- Bring to a boil over high heat, add kale, stir to submerge all leaves and immediately remove from heat.
- Let vegetables sit up to 1 minute until wilted before draining completely, and placing in a large bowl.
- Add scallions, carrot, fish sauce, chili, garlic paste, ginger, and rice vinegar to the kale and toss.
- Cover bowl until ready to use tossing occasionally.
- In a small bowl combine the Gochujang sauce and the mayonnaise.
- Place the steak in a large bowl, add the coffee and soy sauce and let steak marinate for 1 hour.
- Drain marinade and grill the rib-eye slices until browned and cooked to the desired doneness about 2 minutes per side.
- To eat place a slice or two of ribeye in a lettuce leaf. Top with some kimchi and a dollop of mayo blend.