| 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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