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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: December 07, 2009


2 Unit Scallions chopped fine
2 Unit Scallions chopped fine
3 Unit Cloves Of Garlic (up to 2)
1 Cup Beef Broth (12 oz)
1 Cup Cayenne Pepper
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1. Place meat in a pot and cover with cold water.

2. Bring to boil, skimming froth. Simmer 2 hours.

3. Remove meat from liquid and reduce to 1 cup (or use canned broth and save this broth for something else).

4. Cool meat, then slice into pieces approx. 1 1/2 in.

5. x 1 in. 2) Coarsely chop scallions and smash and chop garlic.

6. Place meat slices into pan with scallions, garlic, beef stock and soy sauce and bring to boil.

7. Add cayenne and black pepper. Simmer 5 minutes Remove pan from heat and cool.

8. Place contents in a container and refrigerate (the fat will rise to the top and harden and can be easily removed).

9. This meat will keep indefinitely, but it's pretty tasty, so that's not a problem with this small amount.

10. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Spring Onion, Garlic, Hot Pepper allergies.
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