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Meat Sauce For Vegetables (Korean Chang)

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      Title: MEAT SAUCE FOR VEGETABLES (KOREAN CHANG)
 Categories: Korean, Sauces, Ethnic
      Yield: 1 Servings
 
      6 ea Cloves garlic
      1 tb Sesame oil
      1 lb Ground round steak
      1 c  Soy sauce
      1 c  Soup stock
 
  This meat sauce can be made in advance and stored in large quantities
  in the refrigerator. It will keep indefinitely. Use about 2
  tablespoons per pound of vegetables or 1 tablespoon per cup of cooked
  vegetables.
  
  1.  Crush the garlic. Heat the sesame oil in a large frying pan.
  Brown the meat and garlic in the sesame oil, stirring constantly for
  10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for
  10 minutes.
  
  2.  When the sauce has cooled, skim off the fat and store for use as
  desired.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
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