Monday, October 4, 2010

Korean-Spiced Beef and Cabbage Sandwiches

I was very intrigued by this recipe when I saw it in Cooking Light. It was printed as an appetizer, but we found these sandwiches made a very satisfying dinner with even a few leftover. It is not a quick-fix meal, however, so I'd suggest only attempting this recipe on one of those rainy fall days when you feel like staying in to bake!

My only change to the recipe would be to roll the dough thinner before wrapping it around the filling. My husband thought he'd like these served French-dip style, with some delicious broth. We didn't happen to make a dipping sauce, so please let me know if you come up with a good idea!

Korean-Spiced Beef and Cabbage Sandwiches
from Cooking Light
1/2 c chopped green onions
1/4 c low-sodium soy sauce
1 T sesame seeds
1 T sesame oil
2 t sugar
1/4 t freshly ground black pepper
1/4 t bottled ground fresh ginger
1/4 t bottled minced garlic
1/8 t ground red pepper
1/2 lb ground sirloin (lean ground beef)
cooking spray
2 c thinly sliced green cabbage

4 c flour
2 T baking powder
1/2 t salt
1 1/3 c water
1/4 c honey
1 T water
1 large egg white, lightly beaten
1 T sesame seeds

Preheat oven to 375.

To prepare filling, combine first 10 ingredients in a large bowl. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done; stirring occasionally. Stir in cabbage; cook 4 minutes until cabbage is tender. Remove from heat; cool completely.

To prepare dough, combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 c water, honey, and canola oil in a medium bowl, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Roll dough into a 16x12-inch rectangle (although I would probably roll it out thinner next time). Cut dough into 12 squares. Working with 1 square at a time, spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring up remaining 2 corners and pinch tight. Pinch edges to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 Tablespoons water and egg white in a small bowl. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 tsp sesame seeds. Bake at 375 for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

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