BEEF STEWED IN SOY SAUCE
"This is sometimes served as a side dish."
1 pound flank steak
3 pieces ginger
5 cups water
1 cup soy sauce
1/2 cup brown sugar
12 garlic cloves, peeled, left whole)
6 whole Korean twist peppers
Boil beef in water, strain, and wash with warm water. Cool and cut into chunks about 1 1/2 inches square.
Combine beef and ginger with 5 cups of water, cover, and cook for 30 minutes over a medium flame. Skim the fat from the surface as it cooks. After 30 minutes, the water should be reduced to half the amount you started with.
Add soy sauce, sugar, and garlic and cook for 20 minutes over a low-medium flame. Add peppers and cook for 5 minutes, covered.
Discard the ginger but serve the garlic and peppers with the soy sauce beef. Keep refrigerated for up to a week.
Servings: 4
Source: Dok Suni by Jenny Kwak with Liz Fried
"This is sometimes served as a side dish."
1 pound flank steak
3 pieces ginger
5 cups water
1 cup soy sauce
1/2 cup brown sugar
12 garlic cloves, peeled, left whole)
6 whole Korean twist peppers
Boil beef in water, strain, and wash with warm water. Cool and cut into chunks about 1 1/2 inches square.
Combine beef and ginger with 5 cups of water, cover, and cook for 30 minutes over a medium flame. Skim the fat from the surface as it cooks. After 30 minutes, the water should be reduced to half the amount you started with.
Add soy sauce, sugar, and garlic and cook for 20 minutes over a low-medium flame. Add peppers and cook for 5 minutes, covered.
Discard the ginger but serve the garlic and peppers with the soy sauce beef. Keep refrigerated for up to a week.
Servings: 4
Source: Dok Suni by Jenny Kwak with Liz Fried
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and without prior notification or explanation. Failure to follow the guidelines
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