KOREAN-STYLE HOT MEAT
A staple in any Korean household; jars of this recipe are always kept handy in the refrigerator. This recipe was shared with me by a close Korean friend who made this
2 lbs. chuck roast or pork shoulder, 1 ½-inch cubes water, as needed 1 c. water 1-1 ½ c. Aloha shoyu, 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. Leftovers can be kept in jars/containers in the refrigerator. Note: Optional to use sweet peppers. Serves 2-4.