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

Related recipes