Korean beef lettuce cups with kimchi

Serves

Prep Time

Cook Time

Ingredients

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

Mix the beef with the ginger, garlic, spring onion, soy sauce and sugar. Form into 8 long patties and brush with vegetable oil.
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.
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.