Clay's Kitchen : 한국어조리법 (Korean Recipes)

한국어조리법 (Korean Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Yuk Chai Chang (Hot Spice Soup)

Recipe from: The Full Flavor Cookbook by Stendahl
Servings: 6 as a first course or 2 as a main dish with additional noodles

1 tablespoon peanut oil
1 large onion, minced
2 cloves garlic, minced
1 stalk celery finely sliced
¼ pound lean ground beef
1 leaf celery cabbage shredded
3 quarter size slices fresh ginger, minced
4 cups rich beef stock
3 tablespoon fresh peas
1 whole scallion, cut into ½ inch slices
½ teaspoon sesame seed
1 handful rice sticks
dash sesame oil
2 sprigs cilantro chopped
1 beaten egg

Heat oil over highest flame in wok or deep cast iron pot. When oil is sizzling hot, add onion, garlic, celery, and ground beef, breaking beef into small bits as you add it. Stir fry over high heat about 5 minutes. Add cabbage and ginger. Stir. Turn heat to medium and add beef stock. Bring to boil, turn to Low and stir in peas, scallion and sesame seed. Add the rice sticks, raise heat and boil until the rice sticks are barely done (test by biting). Add sesame oil and cilantro and stir again. Add the beaten egg and stir quickly to mix everything. Serve at once.

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