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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 dish for my husband and myself, enjoying it for the first time. She said the key was the mix of red and green peppers.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 1 hour | Ready In: 1 1/2 hours
Ingredients: Print   Add to cart
US Metric

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

Cooking Process:

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.

how to serve:

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.