Hot Chili Beef And Onion Soup - Yukkai Jang K Recipe

This chili-red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspirationit induces has a cooling effect on the diner. It is equally effective ammunition against winter cold.

Step 1

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.

Step 2

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.

Step 3

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.

Typed by Syd Bigger.

Things You'll Need

  • 1lb Braising Beef
  • 8c Water
  • 1 1/2tb Hot Chili Powder
  • 2tb Sesame Oil
  • 12 Green Onions
  • 2ts Crushed Garlic
  • 1tb White Sesame Seeds, Toasted
  • - And Ground
  • 1ts Sugar
  • 1/2ts White Pepper
  • 1 1/2tb Dark Soy Sauce

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