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SONG-I JIM (Mushrooms with Beef), Korean
Chop the beef fine and add 2 tbsp. soy sauce, chopped onion (reserving the top), chopped garlic, red pepper, black pepper, prepared sesame seeds and mix well. Put a layer of beef the same thickness as a slice of mushroom in between two slices of mushroom and press together. Prepare all the mushrooms in this way. Roll in flour, then in slightly beaten egg, and fry slowly until brown on both sides.
Add to any meat that is left,the browned mushrooms, onion tops (which have been cut in 2-inch lengths), water and 1 tbsp. soy sauce and cook until tender and water is all absorbed. Cook any egg that remains in a thin layer in a heated, oiled skillet. When firm, turn, and cook slightly on the other side. Roll in 8 long tube-shape and shred crosswise very fine. Arrange mushrooms on a plate and decorate with the egg.
Contributed by Mr. Pyung Tai Cho, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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