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Lettuce Wraps with Hot & Sweet Meat Filling (Sangchussamjang): Submitted by: Marguerite Martin | Date Added: 1 Oct 2011
Listed in: Appetizers

1 teaspoon sesame oil
1 pound lean ground beef
2 scallions, trimmed and finely slice on the diagonal
╝ cup rice wine or dry sherry
1 Tablespoon sriracha sauce
2 cloves garlic, finely chopped
1 teaspoon finely chopped peeled ginger
1 Tablespoon sugar
[water chestnuts are optional]

1 head Boston lettuce, leaves separated and washed
2 cups steamed white rice

Cooking Instructions

These bundles are a popular meal-starter in Korea. The custom is to take a lettuce leaf, add a spoonful of hot steamed rice together with a dollop of the meat filling, roll the whole bundle up and pop it in your mouth. Kochujang, a Korean condiment made with soybean paste and hot chiles, can be found at Asian specialty shops.

Heat sesame oil in a small nonstick sautÚ pan. Add ground beef and cook until all the red color is gone, 2 to 3 minutes; drain off any fat. Add half of the chopped scallions, wine or sherry, kochujang or chile paste, ginger and sugar to the pan. Cook over very low heat for 7 to 10 minutes. Spoon the filling 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 filling and serve with rice, letting diner make up their own bundles.

Serves 6

142 calories per serving: 6g protein; 4g fat; 20g carbohydrate; 20mg sodium; 14g cholesterol.

Marguerite based on

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