Dd's Korean-Style Hot Meat

 

KOREAN-STYLE HOT MEAT 

(adapted from Dd’s Table Talk II)

 

2 lbs. chuck roast or pork shoulder, 1 ½-2 inch cubes

water

1 c. water

1-1 ½ c. soy sauce, as needed

¾ c. brown sugar

5 red Jalapeno peppers

2 green Jalapeno peppers

 

In a large saucepan over medium heat, cover meat with water; bring to a boil. Skim off scum from top of saucepan. Drain all but 1 cup of water. 

Add additional 1 cup of water and soy sauce as needed to cover meat. Add sugar and peppers. Return to a boil. Reduce heat; simmer 1 hour. 

Serve hot or cold with lots of hot rice and kim chee on the side. 

Note: Optional to use sweet peppers. Serves 2-4.