Spicy Beef Forcemeat Wrapped In Lettuce Leaves
|Boston lettuce leaves||4|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Cooked white rice||1 Cup (16 tbs) (Short Grain, 1 Recipe)|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finley minced (Large Cloves)|
|Onions||2 Small, finley minced|
|Minced fresh ginger root||1 Tablespoon|
|Lean ground beef||1 Pound|
|Korean red pepper paste||1⁄4 Cup (4 tbs) (Kochu Jang)|
|Japanese medium soy sauce||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Sesame seed oil||1⁄2 Teaspoon|
|Dry roasted sesame seeds||1 Tablespoon|
|Green onions||2 , finely minced|
Preheat oven to 350F (175C).
Separate lettuce leaves, rinse and pat thoroughly dry.
Store in a zip-type plastic bag until needed.
On a baking sheet, toast nuts, stirring often, in preheated oven 6 to 8 minutes.
Watch carefully so they do not burn.
Prepare Spicy Beef Forcemeat.
Place lettuce leaves on a serving plate.
Put nuts, Basic Cooked White Rice and beef mixture into separate serving dishes.
Invite guests to stuff and roll their own lettuce leaves.
To fill a lettuce leaf, spoon 1 small spoonful each of rice and filling in center of leaf.
Sprinkle with a few nuts.
Fold up sides of lettuce in a bundle.
Spicy Beef Forcemeat: In a wok or large skillet, heat oil over medium heat until hot.
Fry garlic, onions and gingerroot 2 to 3 minutes or until soft.
Add ground beef; fry, breaking up any large pieces, until no longer pink.
Mix in red-pepper paste, soy sauce, sugar, black pepper, sesame seed oil and Dry Roasted Sesame Seeds.
Stir in green onions and salt.