Cooking Index - Cooking Recipes & IdeasHot Chili Beef And Onion Soup - Yukkai Jang Kuk Recipe - Cooking Index

Hot Chili Beef And Onion Soup - Yukkai Jang Kuk

Cuisine: Asian, Jewish
Type: Meat
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozBraising beef
8 cups 1896mlWater
1 1/2 tablespoons 22mlHot chili powder
2 tablespoons 30mlSesame oil
12   Green onions
2 teaspoons 10mlCrushed garlic
1 tablespoon 15mlWhite sesame seeds - toasted
  And ground
1 teaspoon 5mlSugar
1/2 teaspoon 2.5mlWhite pepper
1 1/2 tablespoons 22mlDark soy sauce

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.