Yang daenchang kuk (onion soup with brown sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Beef; lean (shoulder) |
| ¼ | cup | Daenchang * |
| 4 | cups | Beef Stock |
| 2 | larges | Onions |
| 1 | each | Shred the beef into 2-ich lengths. Cut the onions in half, then |
| slice | Them into 1/4-inch widths. | |
| 2 | eaches | Mix the daenchang and the stock in a cooking pot. Add the meat and |
Directions
onion slices. Bring the mixture to a boil, skim off the froth and continue cooking for 5 minutes. * DAENCHANG (brown bean paste): is a muddy brown paste made from a mixture of soybeans and rice. It is hot-tasting, but like koch chang, its flavor is distinctive. Sold in jars, this paste is kept the refrigerated department of Oriental grocery stores. Makes 4 servings. VARIATION: ~~~~~~~~~ For a rich onion soup, follow the procedure for rich soups. Shred the beef, cut the onions and heat 1 tablespoon sesame oil in a pot. Brown the meat and onions, then add the stock and daenchang. From: The Korean Cookbook By: Judy Hyun Posted By: S.L.
Submitted By SAM LEFKOWITZ On 11-16-94