From Galbi Jjim
(Adapted from A Week of Menus)
3/4 cup reduced sodium soy sauce
1 cup sugar
3 cups water
1/2 cup sesame oil
1/2 cup sake
8 cloves of garlic, finely chopped or crushed
1/2 teaspoon black pepper
2 carrots, cut into 2 inch chunks
1 large white potato cut into 2 inch chunks
1 onion, quartered
1/2 lb oyster mushrooms
Soak the meat in enough cold water to cover for 45 minutes. Drain the water and rinse the meat.
Put the meat back into the pot and cover with clean water. Bring the beef and water to a boil, then reduce heat and simmer for 45 minutes. A brown foam will accumulate above the meat.
After 45 minutes, drain all the meat and rinse it well under cool water. Wash the pot thoroughly. Add the sugar, soy, water, sesame oil, sake, garlic and pepper to the pot and bring to a boil. Add the meat and bring to a boil again. Reduce to low and simmer for 1 hour, stirring and turning the meat occasionally. About halfway through, it would be a good idea to taste the sauce. Add more water if it is too salty or more soy if it needs more salt.
Serve with kimchi and/or other Korean condiments.
Optional: garnish with green onions and enoki mushrooms.