Thursday, May 12, 2005

Korean-Spiced Beef and Cabbage Rolls

Korean-Spiced Beef and Cabbage Rolls (Adapted from CL)

For the filling

1/2 cup chopped green onions
1/4 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
8 ounces ground sirloin
2 teaspoons olive oil
2 1/2 cups thinly sliced Napa cabbage

For the dough

4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/3 cups water
1/4 cup honey
2 tablespoons canola oil
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon sesame seeds

To make the filling

Preheat oven to 375

In a medium bowl, stir together green onions, soy sauce, sesame seeds, toasted sesame oil, sherry, sugar, garlic, ginger, black pepper and cayenne. Add sirloin and mix lightly until combined.

In a large skillet, heat oil over medium-high heat. Add beef mixture - cook until the beef is completely cooked though, breaking up with a wooden spoon, about 6 to 8 minutes. Stir in cabbage - cook until tender, about 4 minutes. Remove from heat and let cool completely.

To make the dough

In a large bowl, whisk together flour, baking powder and salt.

In a medium bowl, whisk together water, honey and canola oil. Pour mixture into the dry ingredients and stir until it forms a soft dough. Scoop the mixture out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover and set aside to rest for 5 to 10 minutes.

Roll dough into a 16" by 12" rectangle on a lightly floured surface. Divide the dough into 12 4" squares. Working with 1 piece at a time, keeping the remaining dough covered, spoon about 1/4 cup of the beef/cabbage mixture into the center of the square. Lightly moisten the edges of the dough with water. Bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Carefully transfer the formed roll, seam side down, on a baking sheet lined with parchment paper. Repeat with remaining dough and filling.

In a small bowl, whisk together water and egg white. Brush the top of each prepared roll and follow up with a sprinkling of the sesame seeds. Place in the oven and bake until lightly browned, about 20 to 25 minutes. Remove and let cool slightly on a wire rack before serving.

Makes 12 rolls.

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  1. That looks delicious! I definitely want to give this recipe a try... I'm thinking I might switch up the veggies, but the beef mixture sounds just about perfect.

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  3. Thank again Joe. İt was delicious.! I substitude soy sauce with Maggi worcester sos. Because I did not have at this time.

  4. Brilynn - What else would you use in it?

    Sertac - Glad to hear it still came out well!

  5. Joe - These looks really awesome. plus I love any bread product that doesn't need yeast :) I'll make sure to try these right away.

  6. So glad to see you liked this recipe. I think it sounds great! Have you tried using any of your frozen ones yet? How did you reheat them? (I always need specific directions on this part!) Bought the ground sirloin yesterday, plan to try them soon.

  7. Randi - yeah, no waiting time for the yeast was nice!

    Hi Kathy B - I re-heated them twice - once in a toaster oven and once in the microwave. I liked the toaster oven best, but the microwaved one still came out well!