Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Ingredients

　　12 ounce flank (or hanger) steak

Marinade

　　6 cloves garlic, chopped

　　1 tablespoon chopped ginger

　　1/2 cup low-sodium soy sauce

　　1/4 cup apple juice

　　2 tablespoons lemon juice

　　2 teaspoons dark (toasted) sesame oil

　　4 1/2 teaspoons sugar

Scallion Salad

　　2 red chiles, seeded and thinly sliced

　　3 tablespoons rice vinegar

　　2 tablespoons low-sodium soy sauce

　　1 teaspoons dark (toasted) sesame oil

Lettuce rolls

　　1 1/2 cups cooked brown rice

　　3 tablespoons soybean paste (preferably Ssämjang)

　　1 1/2 heads Bibb lettuce, leaves separated

　　Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.

Nutrition Per Serving

　　9.1 g fat (2.8 g saturated)

　　34.5 g carbs

　　4.4 g fiber

　　26 g protein

　　#### Nutritional analysis provided by Self