Jung Jo Rhum

—Rachel Lee

• 1 lb. lean meat, cut into 2-inch squares
• Water
• 1 1/2 cups shoyu
• 1 piece ginger, sliced into 4 thin slices
• 1 clove garlic, crushed
• 1/4 cup sugar
• 1/8 tsp. MSG
• 1 or 2 green chili peppers (optional)

Parboil meat squares in 2 cups of boiling water for 2 minutes. Remove from stove, drain, rinse in cold water, and drain again.

Put in a quart-size pot: shoyu, 2/3 cup water, ginger slices, crushed garlic, sugar, and MSG. Add meat. Boil gently till meat is tender. Optional: For hot flavor, add 1 or 2 green chili peppers 10 minutes before meat is done.

When cool, store in refrigerator. Remove pepper for milder flavor.