| 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
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”