Shredded Beef With Green Chilies in Soy Sauce

By Kim Yong-ja

The sauce is delicious to drizzle on rice.

INGREDIENTS (serves 4)

• 12 oz/ 340g BEEF (skirt steak)

• 1/2 cup SOY SAUCE

• 1 teaspoon SUGAR

• 2 GARLIC CLOVES

• 2 medium ``PUTGOCHU'' (green chili), cut diagonally

1 Cover the beef with water in a pot and bring to a boil. Remove the brownish bubbles accumulating on the surface. Cook until most of the water evaporates (approximately 50 minutes).

2 Add soy sauce, sugar and garlic and simmer for 20 minutes more. Halfway through cooking with soy sauce, add putgochu (green chili).

3 Remove from heat and let cool. Shred the beef before serving with a bit of sauce and the green chili.