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Yukkai Jang Kuk (Beef Stew) beef, stews, korean 2 lb flank steak -- cut in thin 1 slices 1/2 teaspoon black pepper 20 green onions -- sliced 2 teaspoon garlic -- crushed 2 tablespoon soy sauce 2 cup cooked rice 2 tablespoon sesame oil 1 teaspoon sesame seeds -- roasted & 1 ground 2 teaspoon sugar 2 tablespoon cayenne pepper 2 eggs 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. NOTES : Vermicelli or egg noodles can be substituted for the rice. Hawk's Kitchen Kollection - 1994 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Recipe By : Arthur Pais Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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