Recipe - Hot Chili Beef And Onion Soup - Yukkai Jang

1 pound Braising Beef
8 cup Water
1 One half tablespoon Hot Chili Powder
2 tablespoon Sesame Oil
12 Green Onions
2 teaspoon Crushed Garlic
1 tablespoon White Sesame Seeds, Toasted
And Ground
1 teaspoon Sugar
One half teaspoon White Pepper
1 One half tablespoon Dark Soy Sauce

This chilired 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 1One half 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