[CHOWON/ANKOL SPECIAL PRICE] Beef Brisket (1LB, Frozen/For Grilling and Stewing)

- Uusamgyeop is a fatty part, but it is savory and delicious.

- It is good for grilling, stir-frying with bean sprouts, steaming, and stews.

- Due to the nature of the meat, a weight difference of around 1-3% may occur. / Due to the characteristics of Uusamgyeop, fat may be widely distributed.

- Tip for Enjoying Uusamgyeop Deliciously Part 1
**Uusamgyeop Sundubu Stew**

<Main Ingredients>
Sundubu 1 pack (MarketVan)
Uusamgyeop 150g (Chowon Uusamgyeop 1/3 pack)
Green onion

<Seasoning>
Sesame oil 1T
Cooking oil 1T
Fish sauce 2T
Soup soy sauce 2T
Water 1 cup
Minced garlic 1T
Red pepper powder 1.5T


Wash the green onion well and chop it finely.
Add sesame oil 1T, cooking oil 1T, and minced garlic 1T (based on a rice spoon) and stir-fry on low heat to extract garlic oil.
Be sure to use low heat as high heat will burn the garlic!

Once the garlic is sautéed, add the Uusamgyeop.
Now, stir-fry the Uusamgyeop in the garlic oil.
Once the meat is somewhat cooked, add 1.5T of red pepper powder and stir-fry.

(If you like it spicy, use 1.5T; if you don't like it spicy, use only 1T.)
The garlic oil made by sautéing the garlic will mix with the red pepper powder and the meat, creating chili oil.

Pour in hot water that you have boiled in a coffee pot until the meat is slightly submerged. Once it starts bubbling after adding the hot water, add the sundubu.

Add the sundubu whole to the stew and cut it into quarters with a spoon.
Add the chopped green onion from earlier.
Now, add 1T each of canola fish sauce and soup soy sauce to adjust the seasoning.

<Source: 10,000 Recipes>