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Clear Spinach Soup (Korean Malgun Sigumchi Ku

soups, vegetables

1/2 lb fresh spinach
1 scallion
1 clove garlic
4 cup water
1/2 lb ground beef
1 teaspoon soy sauce
1 tablespoon salt
1 dash pepper

1. Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. 2. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately. From: The Korean Cookbook, By Judy Hyun.

Yield: 4 servings

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