Rich spinach soup (korean ginchang sigumchi kuk)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh spinach |
| 1 | Scallion | |
| 1 | Clove garlic | |
| 1 | tablespoon | Sesame oil |
| ½ | pounds | Ground beef |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Salt |
| Dash pepper | ||
| 4 | cups | Water |
Directions
1. Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic.
2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes.
From: The Korean Cookbook, By Judy Hyun.