Rumyeon w/ jhap chae

100 Servings

Ingredients

Quantity Ingredient
10 gallons WATER; HOT
21 pounds BEEF;OVEN ROAST FZ
32 EGGS SHELL
8 pounds CARROTS FRESH
12 pounds ONIONS DRY
100 packs RAMYON;125GR X20
2 cups SALAD OIL; 1 GAL
8 teaspoons PEPPER BLACK 1 LB CN
12 tablespoons SOY SAUCE
8 tablespoons SALT TABLE 5LB

Directions

1. FOLOW DIRECTIONS ON PACKAGE FOR RAYMON 2. SLICE BEEF THINLY (¼" THICK BY ¼" WIDE BY 2" LONG). COOK MEAT IN ITS OWN FAT UNTIL MEAT IS DONE.

3. SPRINKLE SALT ON MEAT AFTER COOKING 4. SLICE CARROTS AND ONIONS THINLY. SAUTE CARROTS AND ONIONS IN SALAD OIL

5. SCRAMBLE EGGS IN A BOWL

ON PREHEATED GRILL FOR 30 SECONDS SECONDS. REMOVE TO CUTTING BOARD 6. COMBINE MEAT

SOY SAUCE TO MEAT AND VEGETABLES Recipe Number: S00061

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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