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

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