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Yukkai Jang Kuk(Beef Stew)

 

19

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 80126% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 181mg 60%
Sodium 629mg 26%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 16%
Sugars g
Protein 122g
Vitamin A 38% Vitamin C 28%
Calcium 16% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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