Clay's Kitchen : Soup Recipes

Soup Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Yukkaejang (Korean Hot Chili Beef and Onion Soup)

This is a westernized-version of a spicy Korean beef soup. The real thing is made with beef, tripe, and a small beef intestine. I'll include an authentic recipe after the westernized-version.
-clay

1 pound Braising Beef
8 cup Water
1 ½ 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
½ teaspoon White Pepper
1 ½ tablespoon Dark soy sauce

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 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 1-½ 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 he 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.

Now for the real thing!

½ pound beef
½ pound tripe
½ pound small beef intestine
⅓ pound fern bracken
4 large green onions,
black pepper
MSG
seasoning sauce: (3 tablespoons red pepper paste, 9 cloves garlic,
5 tablespoons sesame salt, sesame oil, 4 tablespoons red pepper
powder, 4 tablespoons salad oil)
15 cups broth

Wash the beef.

Wash and soak the tripe in hot water. Then scrape off the black skin with the back of a knife.

Remove any fat from the small intestine and cut it into pieces. Wash the pieces clean scrubbing with coarse salt

Simmer the beef, tripe and small intestine in 30 cups of water for 2 hours until very tender.

Shred the beef into thick strips. Cut the tripe into pieces 2 ¾" long and ¼" wide. Cut the small intestine into bite-sized pieces.

Clean the bracken and green onions and cut them into 4 ¾" lengths.

Put the above ingredients (except the green onions) in a bowl and mix them with the seasoning sauce.

Mix and fry the oil and red pepper powder in a pan to make the red pepper oil.

Add the seasoned ingredients and 15 cups of the broth to the pan and bring to a boil. Add the green onions slice and boil slightly again.


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