KOREAN-STYLE HOT MEAT
A staple in any Korean household; jars of this recipe are always kept handy in the refrigerator. This recipe was shared with me by a close Korean friend who made this dish for my husband and myself, enjoying it for the first time. She said the key was the mix of red and green peppers.
Ingredients
- 2 lbs. chuck roast or pork shoulder
- 1 1/2 inch cubes water, as needed
- 1 c. water
- 1 - 1 1/2 c. Aloha shoyu as needed
- 3/4 c. brown sugar
- 5 red Jalapeno peppers
- 2 green Jalapeno peppers
Instructions
- 1
In a large saucepan over medium heat, cover meat with water; bring to a boil.
- 2
Skim off scum from top of saucepan.
- 3
Drain all but 1 cup of water.
- 4
Add additional 1 cup of water and soy sauce as needed to cover meat.
- 5
Add sugar and peppers.
- 6
Return to a boil.
- 7
Reduce heat; simmer 1 hour.
- 8
--- How To Serve: ---
- 9
Serve hot or cold with lots of hot rice and kim chee on the side.
- 10
Leftovers can be kept in jars/containers in the refrigerator.
- 11
--- How To Serve: ---
- 12
Serves 2-4.
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com