Hot Chili Beef and Onion Soup - Yukkai Jang

Title:
Hot Chili Beef and Onion Soup - Yukkai Jang

Yield:
6 Servings

Categories:
Korean,
Soups,
Hot




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini