Korean Meatball Soup
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.
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Instructions
- 1
Squeeze and crumble tofu, then mix with ground beef.
- 2
Add egg, garlic, and chopped green onion, then form bite-sized meatballs.
- 3
Bring anchovy broth to a boil and drop in meatballs one by one.
- 4
Once meatballs float, simmer for 8 minutes.
- 5
Season with soup soy sauce and add extra green onion before finishing.
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