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Ingredient
Kimchi Meat Ball Soup
Introduce
Chef :
Hungry AsianKimchi Meat Ball Soup
This is an infusion dish between Chinese cuisine and Korean cuisine. I seasoned the meatball with Chinese spices and made the soup base with Korean classic ingredients. Surprisingly, it turns out to be an hit every time when I bring it to a potluck.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
1 lb
Ground Beef
32 oz
Kimchi
1/4 cup
Gochujang Paste
2 cloves
Garlic
1/4 cup
Oil
1 tbsp
Soy Sauce
1 tbsp
Shao Hsing Cooking Wine
1 tbsp
Sesame Oil
1/4 tsp
13 Spices Powder
1 tbsp
Sweet Potato Starch
Cooking instructions
* Step 1
Marinate the beef first: add soy sauce, cooking wine, sesame oil, 13 spices, and starch to the beef. Mix them evenly.
* Step 2
Heat the oil in a wok or pot. Add the garlic.
* Step 3
When the garlic starts sizzling, add the gochunang paste and stir. When the gochujang sauce makes the oil red, add kimchi and stir. This step happens quick.
* Step 4
Stir the kimchi and gochujang sauce evenly, then add water to cover the kimchi. Bring the soup to a boil.
* Step 5
Make meatballs from the marinated beef and add them to the soup.
* Step 6
Once the meatballs are cooked. (Not bloody red any more) Add a little bit salt to taste.
* Step 7
Serve the soup with some green onions. This dish goes very well with white rice.
* Step 8
Notes:
🥢For gluten free version, use Tamari soy sauce and brown rice gochujang paste which is gluten free.
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