| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Korean |
Korean, Sauces, Ethnic |
1 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic |
| 1 |
tb |
Sesame oil |
| 1 |
lb |
Ground round steak |
| 1 |
c |
Soy sauce |
| 1 |
c |
Soup stock |
INSTRUCTIONS
This meat sauce can be made in advance and stored in large quantities in
the refrigerator. It will keep indefinitely. Use about 2 tablespoons per
pound of vegetables or 1 tablespoon per cup of cooked vegetables.
1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the
meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add
the soy sauce and soup stock Simmer, uncovered, for 10 minutes.
2. When the sauce has cooled, skim off the fat and store for use as
desired.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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