RECIPES OF KOREA

Ingredients

1 lb

1 tbsp

3 cloves

2

1 tbsp

2 tbsp

1 tbsp

6 cups

Lean beef eye of round (or tenderloin)

Vegetable oil

Garlic (peeled)

2 green onions (white part only), sliced

Rice wine

Soy sauce

Sesame oil

Water

Kelp strip (optional)

1. Soak the meat in ice-cold water for 30 minutes
2. Drain the meat and pat it dry with paper towels
3. In a heavy stock pot, heat the vegetable oil over medium heat until it's very hot
4. Add the garlic and green onions and saute for 2 minutes
5. Add the beef and saute it for about 2 minutes or until it is lightly browned on both sides
6. Add the rice wine, soy sauce and sesame oil and saute for 1 minute
7. Add the water and, if desired, the kelp strip
8. Bring the stock to a boil, skimming off any impurities
9. Decrease the heat to medium-low and simmer for 45 minutes
10. Strain the stock through a sieve lined with cheesecloth             (Reserve the meat for other uses it makes a good topping for noodles or salads)                                                                                       (The stock will stay fresh in an airtight container in the refrigerator for a few days, or you can freeze it for a few months)