Hot Chili Beef And Onion Soup - Yukkai Jang K Recipe




Hot Chili Beef And Onion Soup - Yukkai Jang K Ingredients

1 lb Braising Beef
8 cup Water
1 1/2 tbsp Hot Chili Powder
2 tbsp Sesame Oil
12 Green Onions
2 tsp Crushed Garlic
1 tbsp White Sesame Seeds, Toasted And Gr
1 tsp Sugar
1/2 tsp White Pepper
1 1/2 tbsp Dark Soy Sauce

A Recipe for
Hot Chili Beef And Onion Soup - Yukkai Jang K

 

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Hot Chili Beef And Onion Soup - Yukkai Jang K

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Hot Chili Beef And Onion Soup - Yukkai Jang K Directions

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.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 789 Calories; 73g Fat (81.3%
calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 14
1/2 Fat; 2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 6

 

 

 

 

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