posted by Becky 07-25-99 5:44 PM
Jang Joe Rim (Beef with Soysauce)
1 lb beef brisket
5 cups water
3/4 c soy sauce
1/2 c sugar
2 slices ginger root
2 cloves garlic, sliced
1/8 tsp pepper
1 to 2 drops sesame oil
1/2 c water
Garnish: pine nuts, slighly pounded
Wash and cut the meat into pieces 2 inches long, 1 1/2 inch wide and 1/2 inch thick.
Place in a large saucepan with water.
Bring to a boil and boil for 5 minutes over medium-high heat.
Drain and rinse the beef.
Shred the meat into 1/4 inch strips.
Cut or tear with the grain of the meat.
Place the meat in a saucepan, add the soy sauce, sugar, ginger root, garlic, pepper, sesame oil and water.
Bring to a boil over medium-high heat and cook for 5 minutes.
Reduce heat and cook on low for 30 to 40 minutes.
Allow to cool.
Store in a jar or covered container in the refrigerator.
Serve as a cold dish with rice and garnish with pine nuts if desired.