By Kim Yong-ja
The sauce is delicious to drizzle on rice.
• 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.