Side Pannel
Yukkai Jang Kuk (Beef Stew)
Ingredients List
- 2 lb Flank steak; cut in thin
- -slices
- 1/2 ts Black pepper
- 20 Green onions; sliced
- 2 ts Garlic; crushed
- 2 tb Soy sauce
- 2 c Cooked rice
- 2 tb Sesame oil
- 1 ts Sesame seeds; roasted &
- -ground
- 2 ts Sugar
- 2 tb Cayenne pepper
- 2 Eggs
Directions
Recipe By: Arthur Pais
Cover the meat with water, bring to a boil, ruduce heat, and simmer for
about 45 minutes to an hour or until very tender. Remove the meat, cool,
and using two forks, shred the meat. Save the broth.
Combine the onions, garlic, and soysauce. Add to the broth with enough
water to make 3/4 cup of broth per serving. Bring to a boil, reduce the
heat, and 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.
Break the eggs and pour them into the stew. In a few minutes, when the
yolks become hard, the stew is ready to serve.
Traditionally served with plain white rice, kimchi, and a steamed
vegetable.
Cover the meat with water, bring to a boil, ruduce heat, and simmer for
about 45 minutes to an hour or until very tender. Remove the meat, cool,
and using two forks, shred the meat. Save the broth.
Combine the onions, garlic, and soysauce. Add to the broth with enough
water to make 3/4 cup of broth per serving. Bring to a boil, reduce the
heat, and 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.
Break the eggs and pour them into the stew. In a few minutes, when the
yolks become hard, the stew is ready to serve.
Traditionally served with plain white rice, kimchi, and a steamed
vegetable.
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