| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Korean |
Korean, Soups, Fish |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Lean beef (shoulder) |
| 1 1/2 |
lb |
Red snapper |
| 2 |
|
Scallions |
| 2 |
|
Cloves garlic |
| 1/2 |
|
Cake bean curd |
| 2 |
c |
Water |
| 2 |
tb |
Kochu Chang |
INSTRUCTIONS
A chigae is usually a hot soup comprised of several ingredients. In this
case, meat has been cooked with fish, the one to impart body, the other to
add flavor. Kochu Chang is red bean paste, which may be purchased at many
Oriental food stores. If it is not available, Japanese miso sauce may be
substituted.
1. Shred the beef into 2-inch lengths. Cut the red snapper across the body
into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into
2-inch cubes.
2. Arrange the pieces of fish on the bottom of a pot. Add the scallions,
then the beef. Now add the garlic. Mix the kochu chang with water and pour
it over the other ingredients. Bring to a boil, then reduce the heat and
simmer for 20 minutes. Just before serving add the bean curd and cook for 3
minutes.
Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a
1-pound codfish, or 2 small lobsters.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
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