I made this last night and it turned out fantastically - I wasn't going to post it since it was a bit improvised, but we haven't had a post in a while. I was going for a cross between (American) Chinese and Korean flavors. This is really easy to make, and doesn't even involve chopping an onion. It's pretty similar to galbi jjim in some ways, but again, a lot easier. Ingredients 1 large (2-3#) beef roast, preferably something with a bit of fat (I used bottom round) 4 carrots, cut into thick circles 1 medium purple turnip, peeled and cut into medium chunks. Daikon radish would work just fine too, it's harder to get around here. Sauce: 3/4 c. soy sauce 1/4 c. water 4 cloves garlic 1-2" of ginger root, peeled and sliced 1 tablespoon rice vinegar 1 tablespoon apple cider vinegar 1 tablespoon rice wine/dry sherry 1 tsp sesame oil 2 heaping tablespoons brown sugar 1 tsp (or more) ground black pepper dried chinese chilis to taste (
The Magidow family's modern-day recipe box.