Hot chili beef and onion soup - yukkai jang kuk *
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Braising Beef |
| 8 | cups | Water |
| 1½ | tablespoon | Hot Chili Powder |
| 2 | tablespoons | Sesame Oil |
| 12 | Green Onions | |
| 2 | teaspoons | Crushed Garlic |
| 1 | tablespoon | White Sesame Seeds, Toasted And Ground |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | White Pepper |
| 1½ | tablespoon | 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 1-½ 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.