Kimchi 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.
Kimchi 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.
Cooking Instructions
- 1
Marinate the beef first: add soy sauce, cooking wine, sesame oil, 13 spices, and starch to the beef. Mix them evenly.
- 2
Heat the oil in a wok or pot. Add the garlic.
- 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.
- 4
Stir the kimchi and gochujang sauce evenly, then add water to cover the kimchi. Bring the soup to a boil.
- 5
Make meatballs from the marinated beef and add them to the soup.
- 6
Once the meatballs are cooked. (Not bloody red any more) Add a little bit salt to taste.
- 7
Serve the soup with some green onions. This dish goes very well with white rice.
- 8
Notes:
🥢For gluten free version, use Tamari soy sauce and brown rice gochujang paste which is gluten free.🥢For keto version, use 1 egg to replace the starch. Eggs can make the meatball softer.
🥢Sweet potato starch can be replaced by corn starch or potato starch.
🥢13 spices powder is a classic Chinese spices mix. It is widely used for meat marinating or BBQ.
🥢Gochujang paste is a classic Korean fermented hot pepper paste. It is widely used for soup, stir-fry and dipping sauce.
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