Yukkai Jang Kuk (Beef Stew)

Recipe Ingredients

2 lbs	908g / 32oz	Flank steak - cut in thin sliced
1/2 teaspoon	2.5ml	Black pepper
20		Green onions - sliced
2 teaspoons	10ml	Garlic - crushed
2 tablespoons	30ml	Soy sauce
2 cups	320g / 11oz	Cooked rice
2 tablespoons	30ml	Sesame oil
1 teaspoon	5ml	Sesame seeds - roasted and ground
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Cayenne pepper
2		Eggs

Recipe Instructions

Cover the meat with water, bring to a boil, reduce 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 soy sauce. Add to the broth with enough water to make 3/4 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

Source:
Arthur Pais

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