Yukkai Jang Kuk(Beef Stew)
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, flank steak (london broil)
cut |
|
| ½ | teaspoon |
black pepper
|
|
| 20 | each |
scallions, spring or green onions
sliced |
|
| 2 | teaspoons |
garlic
crushed |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | cups |
rice
cooked |
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | teaspoon |
sesame seeds
roasted |
|
| 2 | teaspoons |
sugar
|
|
| 2 | tablespoons |
cayenne pepper
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
cut |
|
| 2.5 | ml |
black pepper
|
|
| 2E+1 | each |
scallions, spring or green onions
sliced |
|
| 1E+1 | ml |
garlic
crushed |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 473 | ml |
rice
cooked |
|
| 3E+1 | ml |
sesame oil
|
|
| 5 | ml |
sesame seeds
roasted |
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
cayenne pepper
|
|
| 2 | large |
eggs
|
|
Directions
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
