| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Korean | Soups, Korean, Appetizers, Ethnic | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh spinach |
| 1 | Scallion | |
| 1 | Clove garlic | |
| 1 | tb | Sesame oil |
| 1/2 | lb | Ground beef |
| 1 | ts | Soy sauce |
| 1 | tb | Salt |
| Dash pepper | ||
| 4 | c | Water |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #012 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Fri, 10 Jan 1997 19:12:19 -0800
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