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Hot Chili Beef And Onion Soup - Yukkai Jang Kuk *

soups, chili, spice, korean

1 lb braising beef
8 cup water
1 1/2 tablespoon hot chili powder
2 tablespoon sesame oil
12 green onions
2 teaspoon crushed garlic
1 tablespoon white sesame seeds, toasted and gr; ound
1 teaspoon sugar
1/2 teaspoon white pepper
1 1/2 tablespoon 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.

Yield: 6 servings



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