Meat Sauce For Vegetables (korean Chang)
No ratings yet
South Korea
Known as a South Korean recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 lb Ground round steak
- 6 ea Cloves garlic
- 1 c Soup stock
- 1 tb Sesame oil
- 1 c Soy sauce
Contains
GlutenSesameSoy
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Wooden spoon
-
Slotted spoon