Yukkai Jang Kuk(Beef Stew)

• 2 pounds beef, flank steak (london broil) cut
• 1/2 teaspoon black pepper
• 20 each scallions, spring or green onions sliced
• 2 teaspoons garlic crushed
• 2 tablespoons soy sauce, tamari
• 2 cups rice cooked
• 2 tablespoons sesame oil
• 1 teaspoon sesame seeds roasted
• 2 teaspoons sugar
• 2 tablespoons cayenne pepper
• 2 large eggs

1. Cover the meat with water, bring to a boil, ruduce heat, and simmer for abo 45 minutes to an hour or until very tender.
2. Remove the meat, cool, and usi two forks, shred the meat.
3. Save the broth.
4. Combine the onions, garlic, and soysauce.
5. Add to the broth with enough wat to make 3/4 cup of broth per serving.
6. Bring to a boil, reduce the heat, an simmer for about 8 minutes.
7. Add the shredded meat and rice and mix well.
8. Mix the oil, sesame seeds, sugar, pepper and cayenne and add to the stew.
9. B become hard, the stew is ready to serve.
10. Traditionally served with plain white rice, kimchi, and a steamed vegetable

beef, black pepper, scallions, garlic, soy sauce, rice cooked, sesame oil, sesame seeds roasted, sugar, cayenne pepper, eggs

Taken from recipeland.com/recipe/v/yukkai-jang-kukbeef-stew-34823 (may not work)