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  Hot red snapper soup (korean domi chigae)
 
Yield: 4 Servings
 
1/4 lb Lean beef (shoulder)      1 1/2 lb Red snapper
2 Scallions      2 Cloves garlic
1/2 Cake bean curd      2 c Water
2 tb Kochu Chang
 A chigae is usually a hot soup comprised of several ingredients. In this case meat has been cooked with fish the one to impart body the other to add flavor. Kochu Chang is red bean paste which may be purchased at many Oriental food stores. If it is not available Japanese miso sauce may be substituted. 1. Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths leaving the bones inside. Cut the scallions into 2-inch cubes. 2. Arrange the pieces of fish on the bottom of a pot. Add the scallions then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes. Variation: Instead of red snapper use a 1 1/2 to 2-pound sea bass or a 1-pound codfish or 2 small lobsters. Source: The Korean Cookbook by Judy Hyun. Typed in by Ronnie Wright

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