Jangsanjeok Korean Simmered Teriyaki Style Beef Patties

• 2 pounds Lean Ground Beef
• 2 Tablespoons Soy Sauce
• 2 teaspoons Salt
• 1 Tablespoon Finely Minced Green Onion
• 1 Tablespoon Finely Minced (or Pressed) Garlic
• 4 Tablespoons Raw Sugar (white Granulated Sugar Can Be Used If Necessary)
• 2 Tablespoons Sesame Oil
• 3/4 teaspoons Freshly Ground Black Pepper
• 5 Tablespoons Soy Sauce
• 1/4 cups Plus 2 Tablespoons Water
• 1/4 cups Plus 2 Tablespoons Unsweetened Apple Juice
• 6 Tablespoons Raw Sugar (white Granulated Sugar Can Be Used If Necessary)
• 2 Tablespoons Honey
• 10 cloves Garlic, Peeled And Thinly Sliced
• 1 piece Ginger, About 1 1/2-inches, Thinly Sliced*
• 3 whole Dried Small Red Chilis (2 Teaspoons Crushed Red Pepper Flakes Can Be Substituted If Necessary)
• 2 whole Green Onions, Ends Trimmed
• Thinly Sliced Green Onions
• Toasted Sesame Seeds

1. *If you like the idea of having fine threads of cooked ginger adhered to your food with a sticky sauce (and I do, oh, I do!
2. ), peel and julienne the ginger before adding to the pot.
3. If youd prefer no stuff sticking to your food (alas, this is my three youngest childrens preference...) simply slice the ginger into thin coin-shaped pieces before adding with other ingredients.
4. Preheat oven to broil (High Broil if your oven allows you to differentiate) with the oven rack between 6 to 8 inches from the heating element.
5. (Alternately, you can heat your gas grill to High or lay a bed of hot coals in your charcoal grill.)
6. Combine beef with all the other patty ingredients in a medium size bowl.
7. Mix well with your hands until the ingredients are evenly distributed.
8. Divide the meat into two portions.
9. Pat each portion into a square or rectangle that is about 1/2 thick on a rimmed baking sheet.
10. The patties do not have to be shaped perfectly, but try your best to get them evenly thick in order to promote even cooking.
11. Broil or grill the beef for about 3 minutes on the first side.
12. Carefully flip to prevent breakage.
13. One spatula underneath and one spatula pressed lightly against the top works well for the maneuver.
14. Return the patty to the broiler or grill and cook until cooked through.
15. This took 4 more minutes under my broiler.
16. Remove the pan from the oven and cool completely.
17. While patties cool, combine all of the sauce ingredients in a large skillet or braising pot.
18. When the patties are completely cool, cut into squares that are about 1-inch to 1 1/2-inches in size.
19. Bring the sauce ingredients to a boil over medium high.
20. Stir well, then add the patties to the sauce.
21. Lower heat to medium low and simmer, basting the patties and turning occasionally, until the sauce has been reduced, is thick and syrupy and has been mostly absorbed.
22. These can be served over rice with ginger scallion sauce, as a snack, or as part of the banchan in a traditional Korean meal.
23. I like this with a sprinkling of sesame seeds on top.

ground beef, soy sauce, salt, green onion, garlic, sugar, sesame oil, freshly ground black pepper, soy sauce, water, apple juice, sugar, honey, garlic, ginger, red chilis, green onions, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/jangsanjeok-e28093-korean-simmered-teriyaki-style-beef-patties/ (may not work)