The Korean Cookbook Quick & Easy Recipes/Judy Hyun 1993

Boiled Beef (Uhbuk Jaengban)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
BASIC: 2 pounds flank steak 10 cups water SAUCE: 1/4 scallion
2 cloves garlic 1 cup beef broth 1 teaspoon sesame seeds
1 teaspoon sesame oil 1 tablespoon soy sauce 1/2 teaspoon salt
dash black pepper DECORATION: 2 egg whites 2 egg yolks
1/4 teaspoon salt small amount oil



1 BASIC: If possible, leave the flank steak whole. Place the meat in a pot and cover with 10 cups cold water and a tight-fitting lid. Bring to a boil, skim off the froth and boil rapidly for about 2 hours or until the meat is tender. There should be only 1 cup of liquid remaining. If there is more than this amount left, remove the meat and boil down the liquid with the lid off. Reserve the remaining liquid for the sauce. Cool the meat for at least 1 hour or overnight, if convenient. Trim off any fat, then slice thin on a diagonal. Arrange on a platter or in a chafing dish.
2 SAUCE: Chop the scallion and crush the garlic. Add the seasonings for the sauce to 1 cup broth from the flank steak and simmer for 5 minutes. Pour the broth over the meat.
3 DECORATION: Separate the yolks from the whites of 2 eggs. Beat the yolks slightly and add 1/8 teaspoon salt to both the whites and the yolks.
4 Grease a heavy skillet lightly with oil. Make a thin pancake with the yolks, then another with the whites. Slice both pancakes into thin threads, being careful to keep them separate.
5 Arrange the decorations on top of the meat in little piles, or put a pile of whites in the center, surrounding it by 3 piles of yolks. If the chafing dish is not used, the decoration must be ready before the meat is sliced or the sauce is added. This dish should be served hot.

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