Hot Chili Beef and Onion Soup - Yukkai Jang

         Yield: 6 Servings
Categories: Korean, Soups, Hot

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.