Recipe#24950

Title: RICH SPINACH SOUP (KOREAN GINCHANG SIGUMCHI KUK)

From: The Korean Cookbook, By Judy Hyun.

1/2   lb           Fresh spinach
   1                    Scallion
   1                    Clove garlic
   1       tb           Sesame oil
     1/2   lb           Ground beef
   1       t            Soy sauce
   1       tb           Salt
                        Dash pepper
   4       c            Water
  1.  Wash the spinach thoroughly, then trim off the thick stems. Chop the
  scallion and mince the garlic.
  
  2.  Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef,
  separating the particles while stir-frying. Add the scallion, garlic, soy
  sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the
  spinach. Bring the soup to a boil, then lower the flame. Place a
  tight-fitting lid on the pot. Do not remove the cover until soup is ready
  to be served. Simmer for 10 minutes.