Spicy Beef Soup

This recipe is good with Sunday nights leftover pot roast. A good
alternative to beef stew.
This recipe was originally adapted from A Korean Mother's Cooking It is
for use in the average Western home.

1 pound pot roast
10 cups water
10 cups beef broth
2 bundles green onion
1 tablespoon chopped garlic
1 tablespoon red pepper paste
1 teaspoon red pepper powder
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons flour
1 egg

Put pot roast in large soup pot with water and beef broth until tender.
Remove when well cooked and shred into 2-inch long strips. Cut the green
onions into 3-inch long strips, scald in the broth, and then mix with the
shredded beef. Season with garlic, red pepper paste, red pepper powder,
soy sauce, salt, black pepper and sesame oil. Sprinkle flour over the
mixture. Add mixture to the broth and bring to a boil. Add a beaten egg.
Salt the soup to taste - usually 3 cups of soup will need 1 teaspoon soy
sauce and 1/2 teaspoon salt. Cover until ready to serve. Any mixed Korean
vegetable can be added for taste.

Makes 6 servings.


Article from http://www.5stardreams.com/spicy-beef-soup-2/
http://www.koreandiary.com

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