Korean beef rolls

Cooking Instructions

Heat vegetable oil in wok or frying pan until it reaches 375F (190C)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 chili pepper and stir-fry until aromatic, approximately 1 minute. Add ground beef and cook, stirring, until meat changes color, 3 - 4 minutes. Stir in chopped scallions, sesame oil and tofu and cook 1 minute.

Place lettuce leaf on work 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 chili sauce. The ingredients can be served in separate bowls, and guests can assemble their own rolls.

Wine Pairing(s)

Georges Duboeuf Domaine de la Tour du Bief

Ruffino Riserva Ducale Oro

Bouchard Pere et Fils 'Le Chamville' Beaujolais-Villages

Musella Red

Roberto Cosimi Terra Rossa

Saint Gregory Pinot Noir

Poggio Al Lupo Maremma Toscana

Lanciola Chianti Colli Fiorentini

Georges Duboeuf Moulin-A-Vent

Banfi Centine