Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
Submitted by harley_t_whippet
A traditional Korean clear spinach soup (Malgun Sigumchi Kuk) with ground beef, garlic, scallions, and soy sauce. Simple, nourishing, and on the table in under an hour with just a handful of ingredients.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minKorean home cooking at its most honest: a few humble ingredients simmered into something quietly satisfying.
Malgun Sigumchi Kuk is a clear broth soup that starts with ground beef boiled in water to create a light, meaty base. Fresh spinach, garlic, scallion, and a touch of soy sauce go in next, simmering just long enough for the greens to soften and the flavors to meld.
It’s the kind of soup that shows up alongside rice and banchan at a Korean family table, warming you from the inside out.
Kitchen Tips
- Skim the froth after the meat reaches a boil. This keeps the broth clear and clean-tasting.
- Use mature spinach with sturdy leaves rather than baby spinach, which turns to mush too quickly in hot broth.
- Serve immediately. The spinach wilts more as it sits and loses its vibrant green color.
- For a richer broth, use beef stock instead of plain water.
Ingredients
Directions
Wash the spinach thoroughly and trim off the thick stems.
Chop the scallion.
Mince the garlic.
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.
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