Hot Chili Beef And Onion Soup – Yukkai Jang K

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Servings: 6 Difficulty: Advanced
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Korean-style savory and satisfying main that brings home-style flavor to your table
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This Korean main features Braising Beef 1 tablespoon White Sesame Seeds, Toasted, Water – And Ground, Hot Chili Powder 1 teaspoon Sugar, Sesame Oil 1/2 teaspoon White Pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Hot Chili Beef And Onion Soup – Yukkai Jang K

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 544.7

Description

This Korean main features Braising Beef 1 tablespoon White Sesame Seeds, Toasted, Water - And Ground, Hot Chili Powder 1 teaspoon Sugar, Sesame Oil 1/2 teaspoon White Pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. This chili-red soup is exceptionally hot.
  2. It is said that the time to
  3. serve it is in the hottest months, when the perspirationit induces has a cooling effect on the diner.
  4. It is equally effective ammunition against winter cold.
  5. Cut the beef into cubes and place in a saucepan with the water.
  6. Bring to a
  7. boil , then
  8. reduce the
  9. heat and
  10. simmer gently for 1-1/2 to 2 hours until the meat is falling apart.
  11. Mix the chili powder with the sesame oil.
  12. Trim and shred the green onions.
  13. Heat the chili powder and sesame oil in a pan and
  14. fry the green onions with the garlic for 2 minutes.
  15. Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.
  16. Lift out the meat, drain well and toss in the pan for a few minutes.
  17. Return the contents of the pan to the stock and bring to a
  18. boil , simmering until the soup is well flavored.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 544.7kcal
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 156.9mg7%
Total Carbohydrate 121.0g41%
Dietary Fiber 11.3g46%
Sugars 97.1g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, boiling, braising, chili, crushed, dark, frying, garlic, ground, hot, jang, korean, main, oil, onion, onions, pepper, powder, sauce, seeds
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