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
