Retro Recipe Redo #3 Korean Bulgogi Stuffed Kimchi/Cabbage
1 tub Whole Cabbage Kimchi (as shown above)
1 cup short grain rice
1-1/2 lb lean ground beef
5 cloves garlic chopped
1 T chopped ginger
1/4 cup soysauce
3-4 T dark sesame oil
1/4 cup ketchup
1 bunch scallions.
Soak the rice in water for 30 mins, then drain completely.
Slice the scallion greens into half inch slices, finely chop the white parts
Mix the beef , rice, egg, scallions, garlic, ginger, soy sauce, sesame oil, ketchup and scallions together
Open the tub of Kimchi and pull out a bunch of Kimchi carefully, Cut the core off and carefully go thru the leaves and set aside the best intact leaves of Kimchi to use as the cabbage in the "Redone Retro'ed Cabbage Rolls"
Scoop out a little bit of Kimchi brine/juice out of the tub and pour it in a casserole dish
Gently lay out one leaf and roll up some of the meat mixture. Rolling the meat in a sideways fashion and tucking the stem end around, place the rolls one by one in the casserole. get out more bunches of Kimchi from the tub as needed Cover the finished rolls with some of the remaining irregular leaves and bake, covered, in a 375 oven 1 hour.