On Wed, 22 Sep 2004 19:09:59 -0400, Vicki Beausoleil
> wrote:

>"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


Thanks. actually, there are some recipes that require ground beef
cooked in water from raw to done. I just wanted to be sure.

Mck©®
Type 1 since 1975
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