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Hot Chili Beef & Onion Soup – Yukkai Jang K

Hot Chili Beef & Onion Soup - Yukkai Jang K recipe image
This Korean main features Braising Beef, Water, Hot Chili Powder, Sesame Oil, Onions. 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 566.2
Description
This Korean main features Braising Beef, Water, Hot Chili Powder, Sesame Oil, Onions. 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
  • 1 pound Braising Beef
  • 8 cup Water
  • 1 1/2 tablespoon Hot Chili Powder
  • 2 tablespoon Sesame Oil
  • 12 Green Onions
  • 2 teaspoon Crushed Garlic
  • 1 tablespoon White Sesame Seeds, Toasted
Directions
  1. 1
    And Ground 1 ts Sugar 1/2 ts White Pepper 1 1/2 tb Dark Soy Sauce This chili-red soup is exceptionally hot.
  2. 2
    It is said that the time to
  3. 3
    serve it is in the hottest months, when the perspirationit induces has a cooling effect on the diner.
  4. 4
    It is equally effective ammunition against winter cold.
  5. 5
    Cut the beef into cubes and place in a saucepan with the water.
  6. 6
    Bring to a
  7. 7
    boil , then
  8. 8
    reduce the
  9. 9
    heat and
  10. 10
    simmer gently for 1-1/2 to 2 hours until the meat is falling apart.
  11. 11
    Mix the chili powder with the sesame oil.
  12. 12
    Trim and shred the green onions.
  13. 13
    Heat the chili powder and sesame oil in a pan and
  14. 14
    fry the green onions with the garlic for 2 minutes.
  15. 15
    Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.
  16. 16
    Lift out the meat, drain well and toss in the pan for a few minutes.
  17. 17
    Return the contents of the pan to the stock and bring to a
  18. 18
    boil , simmering until the soup is well flavored.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 566.2kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 157.3mg7%
Total Carbohydrate 121.9g41%
Dietary Fiber 11.7g47%
Sugars 97.1g
Protein 8.4g17%

* 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: amp, beef, boiling, braising, chili, crushed, frying, garlic, hot, jang, korean, main, oil, onion, onions, powder, seeds, sesame, simmering, soup
Read it online: https://www.chefs-mate.com/recipe/hot-chili-beef-onion-soup-yukkai-jang-k/