"Mack©®" wrote:
>
> On Tue, 21 Sep 2004 19:46:41 -0400, Vicki Beausoleil
> > wrote:
>
> >Originally posted to rec.food.recipes by Maureen
> >
> >Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
> >
> >Servings: 6 servings
> >Category: Soup
> >Ethnic Style: Korean
> >
> >1/2 pound fresh spinach
> >1 scallion
> >1 clove garlic
> >4 cups water
> >1/2 pound ground beef
> >1 teaspoon soy sauce
> >1 tablespoon salt
> >dash pepper
> >
> >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.
>
> do you cook the raw meat here or do you brown it first then add it to
> the water at this step?
>


Personally, I cook the meat first then drain off the fat (forgot to add
that, I just skimmed the recipe before I actually made the soup). I
don't mess around with ground meat at all. 1/2 pound is enough it could
stay chunky and not cook through, but any cooked meat would suffice.

Vicki