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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Meatloaf II and Meat Loaf Cockaigne (Joy of Cooking cookbooks, 1970's)
- Roast Beef with Mushroom and Madeira Wine Sauce
- Sukiyaki (using round steak, 1960's)
- Pizza Meatloaf (using Pizza Quick Sauce)
- Ropa Vieja with Olives - Three different versions for Brandy.
- Beef-Vegetable Crepes with Bisquick Crepes (1977)
- Hungarian Goulash and Dumplings (Janet/MO)
- Beef-Stuffed Peppers (using ground beef, rice and stewed tomatoes)
- Cacciatore Pot Roast
- Grilled Skirt Steak with Thai Salad and Chile-Lime Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!