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HOT CHILI BEEF AND ONION SOUP - YUKKAI JANG K2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Korean Soups
Amount Measure Ingredient -- Preparation Method
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1 lb Braising Beef
8 c Water
1 1/2 tb Hot Chili Powder
2 tb Sesame Oil
12 Green Onions
2 ts Crushed Garlic
1 tb White Sesame Seeds, Toasted
- And Ground
1 t Sugar
1/2 ts White Pepper
1 1/2 tb Dark Soy Sauce
This chili-red soup is exceptionally hot. It is said
that the time to serve it is in the hottest months,
when the perspiration it induces has a cooling effect
on the diner. It is equally effective ammunition
against winter cold.
Cut the beef into cubes and place in a saucepan with
the water. Bring to a boil, then reduce the heat and
simmer gently for 1-1/2 to 2 hours until the meat is
falling apart.
Mix the chili powder with the sesame oil. Trim and
shred the green onions. Heat the chili powder and
sesame oil in a pan and fry the green onions with the
garlic for 2 minutes. Add the sesame seeds, sugar,
pepper and soy sauce and fry for 2 to 3 minutes over
medium heat.
Lift out the meat, drain well and toss in the pan for
a few minutes. Return the contents of the pan to the
stock and bring to a boil, simmering until the soup is
well flavored.
From Asia The Beautiful Cookbook. Typed by Syd Bigger.
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