Korean Meatball Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Meatballs of ground beef and tofu simmer in anchovy broth, and when they fail, it is usually the mixture's fault.
Read more
Tofu that still holds water, or a ball with a cracked surface, tends to fall apart in the pot. The tofu gets squeezed hard, and each ball is pressed smooth wherever it splits.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Season the broth with 1 tablespoon soup soy sauce.
Add the remaining green onion, simmer for 30 seconds, and serve while the soup is clear and hot.
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