Title: Hot Chili Beef and Onion Soup - Yukkai Jang K
Categories: Soup Hot Korean
Yield: 6 Servings

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

This chili-red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspirationit 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.

Typed by Syd Bigger.

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