Sangcussamjang **spicy** (but Good!) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Sesame oil,
2 Cloves: garlic, finely
1/4 lbs: Lean ground beef,
-chopped,
2: Scallions, trimmed and
1 tbsp: Finely chopped, peeled
-finely sliced on the,
-gingerroot,
-diagonal,
1 tbsp: Sugar,
1/4 cup: Rice wine or sherry,
1 Head: Boston lettuce, leaves
2 tbsp: Kochujang* or Chinese chili,
-separated and washed,
-paste with garlic,
2 cup: 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
Source from luhu.jp
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
Source from luhu.jp