YUKKAI JANG KUK

[Richard Lee Holbert]

YUKKAI JANG KUK  

Korean Beef Stew

2 lb   Flank steak -- cut in thin slices
1/2 tsp  Black pepper
20 Green onions -- sliced
2 tsp  garlic -- crushed
2 TBS  Soy sauce
2 cups Cooked rice
2 TBS  Sesame oil
1 tsp  Sesame seeds -- roasted & ground
2 tsp  Sugar
2 TBS  Cayenne pepper
2 Eggs

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, 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.
When the broth is simmering, beat the eggs in a bowl with a fork, and add tot he broth.
(as if you were making egg drop soup).
When the egg strands are solidified, the stew is ready to serve.
Traditionally served with plain white rice, kimchi, and a steamed vegetable.