Korean Beef Rolls

Monday, September 26, 2011

Serves 4


vegetable oil for deep-frying, plus 1 tbsp
105g cellophane noodles or rice vermicelli
4 cloves garlic, crushed
1 tbsp peeled and grated fresh ginger
1 small red chilli pepper, seeded and chopped
375g lean ground beef
¼ cup (30g) chopped scallions
2 tsp Asian sesame oil
150g firm tofu, finely chopped
12 butter lettuce leaves, trimmed
12 scallions, blanched (optional)
Thai sweet chilli sauce for serving


  • Heat vegetable oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in small batches, add noodles and fry until crisp, about 30 seconds. Using slotted spoon, remove from pan and drain on paper towels.
  • In wok or frying pan over medium-high heat, warm 1 tbsp vegetable oil. Add garlic, ginger and chilli pepper and stir-fry until aromatic, approximately 1 minute. Add ground beef and cook, stirring, until meat changes colour, 3-4 minutes. Stir in chopped scallions, sesame oil and tofu and cook 1 minute.
  • Place lettuce leaf on wok surface. Spoon small amount of crisp noodles and beef mixture on leaf. Roll up; tie with blanched scallion if desired. Repeat with remaining lettuce leaves.
  • Divide rolls among individual plates, placing them seam side down, and accompany with Thai sweet chilli sauce. The ingredients can be served in separate bowls, and guest can assemble their own rolls.

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