| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Hot, Korean, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Braising Beef |
| 8 | c | Water |
| 1 1/2 | T | Hot Chili Powder |
| 2 | T | Sesame Oil |
| 12 | Green Onions | |
| 2 | t | Crushed Garlic |
| 1 | T | White Sesame Seeds, Toasted |
| And Ground | ||
| 1 | t | Sugar |
| 1/2 | t | White Pepper |
| 1 1/2 | T | 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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