Sangcussamjang **spicy** (but good!)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sesame oil |
| ¼ | pounds | Lean ground beef |
| 2 | Scallions, trimmed and finely sliced on the diagonal | |
| ¼ | cup | Rice wine or sherry |
| 2 | tablespoons | Kochujang* or Chinese chili paste with garlic |
| 2 | Cloves garlic, finely chopped | |
| 1 | tablespoon | Finely chopped, peeled gingerroot |
| 1 | tablespoon | Sugar |
| 1 | Head Boston lettuce, leaves separated and washed | |
| 2 | cups | Steamed white rice |
Directions
*Kochujang can be ordered from Uwajimaya Inc., 519 Sixth Avenue South, P.O. Box 3003, Seattle WA 98104, (206)624-6248. Heat sesame oil in a small, nonstick saute pan. Add ground beef and cook until all red color is gone, 2 to 3 minutes; drain off any fat. Add half of the chopped scallions, wine or sherry, kochujang or chili paste, garlic, ginger and sugar to the pan. Cook over very low heat for 7 to 10 minutes. Spoon the meat mixture into a small bowl. (The filling can be made up to 2 days in advance, covered and refrigerated. Warm before serving.) Arrange the lettuce leaves on a serving plate.
Sprinkle the remaining scallions over the meat and serve with the rice, letting guests make up their own bundles. From Eating Well magazine, May/Jun '93. Submitted By TERRI WOLTMON On 04-29-95