Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 14 oz beef eye of round
• Broth: 8 whole garlic cloves
• Broth: 1/2 onion
• Broth: 2 green onions (4-inch)
• Broth: 1/3 tablespoon whole black peppercorns
• Broth: 3 sheets kelp (2-inch x 2-inch)
• Broth: 8 whole anchovies
• Broth: 3 tablespoons cheongju (rice wine)
• Seasoning: 1.75 oz soy sauce
• Seasoning: 1.5 oz cooking wine
• Seasoning: 1 tablespoon sugar
• Seasoning: 2 tablespoons corn syrup
• Seasoning: 1/2 tablespoon sesame oil

Method

1. Soak the beef eye of round in cold water for 20 to 30 minutes to draw out the blood.
2. Put the beef in a pot, cover with water, and bring it to a boil once to purge it.
3. Rinse the boiled beef clean under cold water.
4. Return the beef to a fresh pot with the whole garlic, onion half, green onions, peppercorns, anchovies, kelp sheets and cheongju, cover with about 4 1/4 cups warm water, and boil for 20 to 30 minutes.
5. Lift the kelp out after about 10 minutes so it does not turn the broth bitter.
6. Take the beef out and strain the broth, reserving it for the braise.
7. Rest the beef until it can be handled, then shred it along the grain into long strands.
8. Simmer the shredded beef in some of the strained broth with the soy sauce, cooking wine and sugar for about 10 minutes over medium heat.
9. When the liquid has reduced around the strands, stir in the corn syrup and the sesame oil to finish.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).