Korean Meatball Soup
Quick answer
Wanja-tang is a clear Korean soup featuring handmade meatballs of ground beef, crumbled tofu, egg, garlic, and green onion.
What makes this special
- Handmade beef and tofu meatballs float in a clear, mineral-rich anchovy broth base.
- Tofu mixed into ground beef creates meatballs that are firm yet moist
- Kneading the mixture thoroughly keeps meatballs intact through boiling
Key ingredients
Core cooking flow
- 1 Press the 120 g firm tofu firmly to remove excess water, then crumble it very finely.
- 2 Add 1 egg, 1 teaspoon minced garlic, and part of the finely chopped green onion.
- 3 Pinch off bite-size portions and roll them into round wanja.
Wanja-tang is a clear Korean soup featuring handmade meatballs of ground beef, crumbled tofu, egg, garlic, and green onion. Each meatball is dropped into simmering anchovy broth, where it floats to the surface as it firms up and then cooks for eight more minutes until done through. Soup soy sauce is the main seasoning, keeping the broth transparent and letting the meaty flavor of the wanja come forward. Kneading the mixture thoroughly before shaping is essential, as it binds the tofu and beef into a cohesive ball that holds together during boiling.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Press the 120 g firm tofu firmly to remove excess water, then crumble it very finely.
In a bowl, mix it evenly with the 300 g ground beef before adding seasonings so the texture stays cohesive.
- 2Prep
Add 1 egg, 1 teaspoon minced garlic, and part of the finely chopped green onion.
Knead the mixture by hand for about 2 minutes, until it feels sticky and holds together without loose tofu pieces.
- 3Heat
Pinch off bite-size portions and roll them into round wanja.
Smooth each surface with light pressure, closing visible cracks so the meatballs keep their shape when they enter the boiling broth.
- 4Control
Pour 1400 ml anchovy broth into a pot and bring it to a full boil over high heat.
When it is actively bubbling, drop in the wanja one by one, leaving space so they do not stick together.
- 5Control
When the wanja float to the surface, lower the heat to medium and cook for 8 more minutes.
If the broth splashes or boils too hard, reduce the heat so the meatballs do not break apart.
- 6Finish
Season the broth with 1 tablespoon soup soy sauce, then taste and adjust only with the existing broth flavor.
Add the remaining green onion, simmer for 30 seconds, and serve while the soup is clear and hot.
After the steps
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