| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Korean, Soups, Hot |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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