** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.