• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hot Chili Beef and Onion Soup - Yukkai Jang

  • Recipe Submitted by on

Category: Soups, Korean

 Ingredients List

  • 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 ts 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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