Name: Seogogi Chon-Gol (Vegetable-Beef Simmered Dish)
Ingredients: 1 lb Beef; 7 Dried brown, oak mushrooms; 2 Carrots; 1 lb Mung-bean sprouts; 2 oz Small green onion; 3 Red peppers; 1 Round onion; 1 tb Sugar; 1 tb Rice wine; 3 tb Soy sauce; 1 tb Sesame salt; 2 tb Chopped green onion; 2 ts Garlic; Black pepper; Salt

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

1	lb	Beef
7		Dried brown, oak mushrooms
2		Carrots
1	lb	Mung-bean sprouts
2	oz	Small green onion
3		Red peppers
1		Round onion
1	tb	Sugar
1	tb	Rice wine
3	tb	Soy sauce
1	tb	Sesame salt
2	tb	Chopped green onion
2	ts	Garlic
		Black pepper
		Salt

INSTRUCTIONS

MSG
1. Cut the beef into thin strips, mix with the seasonings and let ot stand.
Slice the round onion into thin strips.
2. Soak the dried mushrooms in water and remove the stems. Slice thinly and
fry them lightly with the sesame oil, soy sauce and sugar.
3. Remove the beans and hair- like tips from the mung-bean sprouts and
scald them slightly. Drain and mix them with the salt and sesame oil.
4.Cut the carrots into thin strips 2"long. Cut the small green onion into
the same lengths.
5. Halve the red peppers, remove the seeds and cut the peppers into thin
strips.
6. Place the sliced round onion, 1/6 dried mushroom and1/6 beef in the
center of the pot.
7. Pile the beef and bean sprouts in the center of the pan and colorfully
arrange the carrot, small green onion, mung-bean sprouts, dried mushrooms,
red peppers and beef around them.
8. Make meat broth and season it with the salt, black pepper and MSG. Add
the meat broth to #7 and boil briefly at the table.
Hint By marinating the beef in the sugar and rice wine first, the meat will
be tender and will not give off an odor. Mung-bean sprouts do not remain
tasty if rinsed in cold water.
Posted to MM-Recipes Digest V4 #011
From: HS_Christop.Jo@wstr1.tccsa.ohio.gov (HS Christop.Jo)
Date: Fri, 10 Jan 1997 14:31:45 -0500

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”