Hot Chili Beef And Onion Soup - Yukkai Jang Kuk Recipe - Cooking Index
Hot Chili Beef And Onion Soup - Yukkai Jang Kuk Recipe - Cooking Index
| 1 lb | Braising beef | |
| 8 cups | Water | |
| 1 1/2 tablespoons | 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 | |
| 1/2 teaspoon | White pepper | |
| 1 1/2 tablespoons | 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.
Source:
Big Flavors Of The Hot Sun
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