Yukkae jang kuk

Yukkae jang kuk

Beef stew

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg skirt or flank steak
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
125g rice vermicelli
24 spring onions, thinly sliced
1 teaspoon sugar
2 tablespoons sesame oil
2 teaspoons chilli powder, or to taste
2 eggs, lightly beaten

Method

  1. Put the whole steak into a large saucepan with the salt, pepper and just enough water to cover. Bring to the boil, then reduce the heat to low, cover, and simmer for 1½ hours, or until the steak is very tender. Remove from the heat and allow to cool, then use your fingers to shred the meat into small pieces.
  2. Soak the rice vermicelli according to the packet instructions, then drain well.
  3. Return the meat to the pan, add the spring onion and sugar and simmer over low heat for 10 minutes. Add the rice vermicelli with the combined sesame oil and chilli powder — the rich red oil will float to the top. Dribble the egg into the simmering stew, stirring so that it cooks in shreds. Serve with hot white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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