Yukkai jang kuk (beef stew)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank steak; cut in thin sli |
| ½ | teaspoon | Black pepper |
| 20 | Green onions; sliced | |
| 2 | teaspoons | Garlic; crushed |
| 2 | tablespoons | Soy sauce |
| 2 | cups | Cooked rice |
| 2 | tablespoons | Sesame oil |
| 1 | teaspoon | Sesame seeds; roasted & grou |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Cayenne pepper |
| 2 | Eggs | |
Directions
Recipe by: Arthur Pais Cover the meat with water, bring to a boil, ruduce heat, and simmer for abo 45 minutes to an hour or until very tender. Remove the meat, cool, and usi two forks, shred the meat.
Save the broth.
Combine the onions, garlic, and soysauce. Add to the broth with enough wat to make ¾ cup of broth per serving. Bring to a boil, reduce the heat, an simmer for about 8 minutes. Add the shredded meat and rice and mix well.
Mix the oil, sesame seeds, sugar, pepper and cayenne and add to the stew. B become hard, the stew is ready to serve.
Traditionally served with plain white rice, kimchi, and a steamed vegetable