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.

Related recipes