Meat Sauce For Vegetables (Korean Chang) Recipe

Ingredients

6 each cloves garlic
1 tbsp sesame oil
1 lb ground round steak
1 cup soy sauce
1 cup soup stock


Directions

This meat sauce can be made in advance and stored in large quantities
in the refrigerator. It will keep indefinitely. Use about 2
tablespoons per pound of vegetables or 1 tablespoon per cup of cooked
vegetables.

1. Crush the garlic. Heat the sesame oil in a large frying pan.
Brown the meat and garlic in the sesame oil, stirring constantly for
10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for
10 minutes.

2. When the sauce has cooled, skim off the fat and store for use as
desired.

Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright


Servings: 1 servings

 

 

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Categories: Korean; Meat; Sauce; Vegetable


The History of Recipes

Written cooking instructions as an idea can be observed far back into history, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these early records were just very basic pictorial recipes for preparing food.

Closer to modern times, there are some recipe books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is served today, but rather recipes for the types of food enjoyed by the nobility of that period.

By the arrival of the 1900s, recipe books are in great demand, due to better eduction, more spare time and disposable income.

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We hope you enjoy this Meat Sauce For Vegetables (Korean Chang) recipe.

 


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