Side Pannel
Hot Chili Beef and Onion Soup - Yukkai Jang
Hot Chili Beef and Onion Soup - Yukkai Jang
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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