Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Sesame oil 2 Cloves garlic, finely
1/4 lb Lean ground beef -chopped
2 Scallions, trimmed and 1 tb Finely chopped, peeled
-finely sliced on the -gingerroot
-diagonal 1 tb Sugar
1/4 c Rice wine or sherry 1 Head Boston lettuce, leaves
2 tb Kochujang* or Chinese chili -separated and washed
-paste with garlic 2 c Steamed white rice

*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

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