Pheasant POK-KUM (Gooung pok-kum)

Six (6) servings.

• 1 pheasant
• 6 tablespoons shoyu (Korean soy sauce)
• 2 green onions
• 2 cloves garlic
• 3 tablespoons prepared sesame seed
• dash of pepper
• 1 teaspoon oil
• 2 tablespoons sugar
• 1/2 cup sliced mushroom

Clean and bone the pheasant and cut into pieces 1 inch square.

Cover with boiling water and cook slowly until partially done.

Remove the pheasant from the liquid and add to the pheasant the soy sauce, chopped onions (including tops), chopped garlic, prepared sesame seed, pepper, oil, sugar, sliced mushrooms, and mix well.

Add enough liquid in which the pheasant was cooked to partially cover the pheasant and continue cooking until very tender.