| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Korean |
Ethnic, Korean, Sauces |
1 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic |
| 1 |
T |
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. 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. 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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