Hot Chili Beef And Onion Soup - Yukkai Jang Kuk

Recipe Ingredients

1 lb	454g / 16oz	Braising beef
8 cups	1896ml	Water
1 1/2 tablespoons	22ml	Hot chili powder
2 tablespoons	30ml	Sesame oil
12		Green onions
2 teaspoons	10ml	Crushed garlic
1 tablespoon	15ml	White sesame seeds - toasted
		And ground
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	White pepper
1 1/2 tablespoons	22ml	Dark 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

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