Hot chili beef and onion soup (Yukkai jang kuk) from The Best of the Beautiful Cookbooks: Three Hundred of the Best Recipes from Italy, France, Asia by Lorenza De'Medici and The Scotto Sisters and Jacki Passmore

  • green onions
  • sesame seeds
  • garlic
  • sesame oil
  • braising beef
  • dark soy sauce
  • hot chilli powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abengal on March 06, 2021

    Used 1 kg gravy beef because it was late in the day and all the 500 g packs had sold out. Be extremely careful which chilli powder is used, use the Masterfields Chilli Powder not one of the hotter ones. I didn’t bother grinding the sesame seeds. Be extremely careful browning the sesame oil and chilli powder, medium lowish heat and stir constantly, don’t leave it at all otherwise the chilli powder burns. 1/2 the sugar. Good recipe and definitely ok made with water, not stock, with the accidental double amount of beef.

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