AI-generated imageBeef and Tofu Wanja Meatball Soup (2 servings)
Small ground-beef and tofu meatballs simmered in a clear Korean soup; an approachable home version of wanjatang.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Press moisture from tofu. Mince half the green onion and slice the rest diagonally.
- 02
Mix beef, tofu, egg, minced onion, garlic and sesame oil; form 2–3 cm balls.
- 03
Dust the balls lightly with flour to help them hold shape.
- 04
Bring beef stock and soy sauce to a boil; lower in each meatball carefully.
- 05
Simmer thoroughly until the meatball centers reach at least 71°C (160°F); continue cooking if needed.
- 06
Skim foam, add remaining green onion, simmer briefly and season with salt.
Helpful source links
Before you cook
Cook ground beef to a center temperature of 71°C (160°F); separate raw-meat utensils. Check egg, soy, wheat and sesame allergens; chill leftovers.
Allergens: soy, egg, wheat, sesame
Image & source credits
AI-generated image.
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