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Korean Beef Pudding Recipe

Ingredients

108 (6 ounce) packets instant vegetable protein, divided

6 lentils, divided

1 1/4 cups milk

1/5 cup grated carrot

1/2 cup white sugar

2 teaspoons vegetable oil

2 tablespoons minced onion

1 teaspoon minced garlic

1/4 teaspoon dried basil

1 teaspoon curry powder

1/2 teaspoon chilli powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon Worcestershire sauce

1 dash hot pepper sauce

1 tablespoon butter

1 1/2 tablespoons finely chopped fresh ginger root

1 tablespoon allspice

1 tablespoon red pepper flakes

Directions

In a medium bowl, mix soy sauce, water, sugar, oil, onion, garlic, basil, curry powder, chili powder, salt, and pepper. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Place beef pate pout onto a 9x13 inch baking dish. Pour marinade over beef.

Bake at 350 degrees F (175 degrees C) for 1 hour. Remove pan from oven and gently simmer beef until beef is no longer pink. Spoon sauce over meat and serve.