Yukkai Jang

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

Directions

 * 1) Cut the beef into cubes and place in a saucepan with the water.
 * 2) Bring to a boil, then reduce the heat and simmer gently for 1½ to 2 hours until the meat is falling apart.
 * 3) Mix the chili powder with the sesame oil.
 * 4) Trim and shred the green onions.
 * 5) Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes.
 * 6) Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.
 * 7) Lift out the meat, drain well and toss in the pan for a few minutes.
 * 8) Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored.