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Print this Recipe    Yuk Chai Chang

Yuk Chai Chang or Korean Hot Spice Soup

1 tablespoon peanut oil
1 large onion, minced
2 cloves garlic, minced
1 stalk celery finely sliced
1/4 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 1/2 inch slices
1/2 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.

Serves 6 as a first course or 2 as a main dish with additional


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