Difference between revisions of "Yukkai Jang"
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* 3 tbsp [[dark soy sauce]] | * 3 tbsp [[dark soy sauce]] | ||
| − | == | + | == Procedures == |
# Cut the [[beef]] into cubes and place in a saucepan with the [[water]]. | # 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 1½ to 2 hours until the meat is falling apart. | # Bring to a boil, then reduce the heat and simmer gently for 1½ to 2 hours until the meat is falling apart. | ||
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# Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored. | # Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored. | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
| − | [[Category:North Korean | + | [[Category:Korean cuisine]] |
| + | [[Category:North Korean cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
Latest revision as of 18:06, 26 June 2012
Description
Hot Chili Beef and Onion Soup. 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.
- Yield: 12 servings
Ingredients
- 2 lb braising beef
- 16 cup water
- 3 tbsp hot chili powder
- 4 tbsp sesame oil
- 24 green onions
- 4 tsp crushed garlic
- 2 tbsp white sesame seeds, toasted and ground
- 2 tsp sugar
- 1 tsp white pepper
- 3 tbsp dark soy sauce
Procedures
- 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 1½ 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.
