• Hot Chili Beef And Onion Soup Yukkai Jang

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    • 1 lb Braising Beef
    • 8 c. Water
    • 1 1/2 Tbsp. Warm Chili Pwdr
    • 2 Tbsp. Sesame Oil
    • 12 x Green Onions
    • 2 tsp Crushed Garlic
    • 1 Tbsp. White Sesame Seeds, Toasted And Grnd
    • 1 tsp Sugar
    • 1/2 tsp White Pepper
    • 1 1/2 Tbsp. Dark Soy Sauce


    1. This chili-red soup is exceptionally warm. It is said which 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 cool.
    2. 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 hrs till the meat is falling apart.
    3. Mix the chili pwdr with the sesame oil. Trim and shred the green onions.
    4. Heat the chili pwdr and sesame oil in a pan and fry the green onions with the garlic for 2 min. Add in the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 min over medium heat.
    5. Lift out the meat, drain well and toss in the pan for a few min. Return the contents of the pan to the stock and bring to a boil, simmering till the soup is well flavored.

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