Korean beef lettuce cups with kimchi
Preparation: 15 minutes
Cooking: 6 minutes, plus resting time
600g minced beef
2 tsp finely grated ginger
1 tsp finely chopped garlic
2 spring onions, finely chopped
2 tsp soy sauce
1 tsp sugar
8 iceberg lettuce leaves, trimmed
100g kimchi*, chopped
Tomato slices and toasted sesame seeds, to serve
*Kimchi is a Korean dish of spicy fermented vegetables, most commonly cabbage. It is available from Asian grocery stores.
1. Mix the beef with the ginger, garlic, spring onion, soy sauce and sugar. Form into 8 long patties and brush with vegetable oil.
2. Preheat a ridged chargrill or barbeque to moderately high and cook the patties for 3 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.
3. Place the patties in the lettuce cups and top with the kimchi to taste. Serve with tomato slices and a sprinkling of sesame seeds.
For an Authentic Korean take, try using blanched and chilled cabbage leaves instead of lettuce cups.
Uncooked beef patties can be prepared up to a few hours ahead and refrigerated until needed.