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Chang-chorim (sp?)

Yield: 1 Servings
-I'

2 Scallions      3 Cloves garlic
1 c Beef broth      1 c Soy sauce
1/3 - 1/2 tsp. cayenne pepper -dash black pepper      1) Place meat in a pot and cover with cold water. Bring to boil

skimming froth. Simmer 2 hours. Remove meat from liquid and reduce to 1 cup (or use canned broth and save this broth for something else). Cool meat then slice into pieces approx. 1 1/2 in. x 1 in. 2) Coarsely chop scallions and smash and chop garlic. Place meat slices into pan with scallions garlic beef stock and soy sauce and bring to boil. Add cayenne and black pepper. Simmer 5 mins. 3) Remove pan from heat and cool. Place contents in a container and refrigerate (the fat will rise to the top and harden and can be easily removed). This meat will keep indefinitely but it's pretty tasty so that's not a problem with this small amount. I think this is the kind of thing that is good to have on hand in the fridge to snack on (with some rice and kimchee of course) or as part of a simple meal. Converted by MMCONV vers. 1.20

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European Recipes from Italy, Spain, France and More