Hot chili beef & onion soup yukkai jang k

Hot chili beef & onion soup – yukkai jang k

Yield: 6 Servings


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


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. Typed by Syd Bigger.

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