Prep Method: Simmer
Ingredients
- Beef Stew Meat, fresh or frozen and thawed (10 pounds 4 ounces)-10¼ pounds
- Water-48 cups
- Onion, yellow medium, cut in wedges-3 each
- Scallions, rough chopped-2 bunches
- Korean radish, Large white radish, roughly chopped-2 pounds
- Garlic, fresh-45 cloves
- Ginger root, 3-4″ long-1 piece
- Peppercorns, whole-50 each
- Soy Sauce-2 cups
- Sesame oil-¾ cup
- Sugar (1 cup 2 tablespoons)-1⅛ cups
- Vinegar, rice (1 cup 2 tablespoons)-1⅛ cups
- Bay leaf, whole dried-6 leaves
Instructions
- Bring water to a boil with onion, scallions, radish, garlic, ginger,and peppercorns. Boil for 5 minutes.
- Add beef to water. Return pot to a gentle boil. Remove any scum that comes to the top. Boil, covered for about 30 minutes.
- Strain the beef but retain 15 cups of liquid. Discard the vegetables and herbs.
- Add the soy sauce, sesame oil, sugar, rice vinegar and bay leaves to the pot. Return the beef and the reserved liquid to the pot, stirring to coat.
- Bring to a simmer over medium heat and cook covered until meat is very tender, 20-40 minutes. The liquid will reduce to ⅓.
- Shred meat or mash chunks with a potato masher.
- Portion 2 oz. of meat with 2 tablespoons of sauce in a #12 scoop (⅓ cup). Serve over rice or rice noodles, cellophane noodles, ramen noodles or buckwheat noodles.
Recipe Notes
Crediting: A ⅓ cup portion provides 2 oz eq M/MA
Yield = 1 Gallon
Substitute:
10 pounds Beef, Chuck Roast, fresh or frozen, without bone.
Cut beef into 2-3” chunks. Proceed as directed in Steps 1-7.