Beef and Vegetable Wrap

cookwithkathy

Sep 6

Ingredients

1 lb beef
5 large cabbage leaves
1/2 carrot
2 green peppers
2 oz mung-bean sprouts
parsley
cherries

Seasoning

1/2 cup cornstarch
1/2 egg
6 tbsp chopped green onion
2 tbsp garlic
1 tbsp rice wine
2 tbsp soy sauce
1/2 tbsp sesame oil
1 tbsp sugar
1 tbsp sesame salt
1 tsp salt
black pepper

Method

Remove the vein stems from the cabbage leaves and cut the leaves into 4-inch square pieces. Scald in salted boiling water and rinse them in cold water.
Cut the carrot into 1/4-inch thick pieces and scald and cut them into 1/4-inch cubes.
Halve the green peppers to remove the seeds and cut them into 1/4-inch square pieces.
Scald the mung-bean sprouts, squeeze and chop them finely.
Mix the minced beef and sliced vegetables well with the seasoning ingredients. Shape the mixture into oval meatballs in the palm of your hand and coat them in cornstarch.
Coat the insides of the cabbage leaves with cornstarch. Place each meatball in the cabbage leaf and wrap it into a small bundle.
Place the cabbage bundles in a steamer and steam for 15 minutes.

Source: Healthful Korean Cooking