Sangchussamjang - Lettuce Bundles With Beef And Chili Sauce

Course : Beef
Serves: 4
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1 medium soft lettuce -- red leaf or round
1 cup steamed white rice
1 tablespoons sesame oil
1/4 pound lean beef or sirloin steak minced, finely chopped
2 cloves garlic finely chopped
1 1/2 pieces ginger fresh , finely chopped
1 tablespoons sesame oil
2 tablespoons rice wine or sherry
2 tablespoons kochujang
1 tablespoons sugar
2 bunches spring onions shredded

Preparation / Directions:

Raw leaf vegetables such as soft lettuce, sesame leaves, or ssukka (garland chrysthemum) are much enjoyed eaten simply as an accompaniment to pulgogi and kalbi. The method is to take a vegetable leaf, add a spoonful of rice, a piece of grilled meat, and a dollop of kochujang (red chili pepper paste), roll the whole thing up into a bundle and pop it into your mouth. Arrange the cleaned lettuce leaves on a plate. To make the sauce, add the sesame oil to a pan, and lightly fry the minced beef or steak. Drain off excess fat if necessary. Add all the remaining ingredients (except half the spring onions) and cook over a low flame for about 10 minutes. Spoon the sauce into a bowl, garnish with the remaining spring onions, and serve hot or cold. To eat, take a lettuce leaf, add a spoonful of hot rice, then a spoonful of the sauce, roll up into a bundle, and eat with the fingers. Store any remaining sauce in a tightly sealed container. It is delicious cold.

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