Recipe#24939

Title: MEAT SAUCE FOR VEGETABLES(KOREAN CHANG)

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

6       ea           Cloves garlic
   1       tb           Sesame oil
   1       lb           Ground round steak
   1       c            Soy sauce
   1       c            Soup stock
  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.