Nourishing Ginseng Meatball Soup: A Harmony of Delicate Broth and Tender Morsels
Nourishing Ginseng Meatball Soup: A Harmony of Delicate Broth and Tender Morsels
Ginseng-Infused Meatball Soup: The Aromatic Touch of Ginseng and Savory Beef
During a Korean cooking practice session, I thought adding healthy ginseng would make the dish even better, so I created this recipe. It’s a nourishing and restorative soup where a clear, deep broth meets tender meatballs infused with ginseng, perfect for the whole family to enjoy.
Meatball Ingredients- 150g ground beef (lean cut recommended)
- 1/2 fresh ginseng root (approx. 15-20g)
- 1/2 tsp minced garlic (or 1 clove garlic)
- 20g finely chopped scallion whites
- 50g mashed tofu (water squeezed out using a cheesecloth)
- 1g black pepper (a pinch)
- 1/4 tsp salt
- 1 tsp sesame oil
- 1/4 tsp toasted sesame seeds
- 2 Tbsp all-purpose flour
- 1 egg
Cooking Instructions
Step 1
First, thoroughly wash all the ingredients you will be using. For the ground beef, gently press it with paper towels to remove excess blood for a cleaner and more tender meatball. Lightly peel or simply wash the ginseng root.
Step 2
To make the clear broth, pour 1 liter of water into a pot. Add the cleaned ginseng root (for aroma), 1 whole garlic clove, and 20g of scallion whites. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10-15 minutes to allow the flavors to infuse.
Step 3
While the broth is simmering, let’s prepare the meatball mixture. Squeeze the moisture out of 50g of tofu using a cheesecloth or clean kitchen towel and place it in a bowl. Finely mince 1/2 tsp of garlic (or minced garlic) and 20g of scallion whites.
Step 4
In a separate bowl, combine the drained ground beef, mashed tofu, minced garlic, minced scallions, 1g black pepper, 1/4 tsp salt, 1 tsp sesame oil, and 1/4 tsp toasted sesame seeds. Knead the mixture with your hands until it becomes sticky and cohesive. This helps the meatballs hold their shape when cooked.
Step 5
Shape the kneaded mixture into bite-sized, round meatballs. First, lightly coat each meatball with 2 Tbsp of all-purpose flour, then dip them thoroughly in a beaten egg wash made from 1 egg. Coating them evenly with flour and egg wash will prevent them from falling apart and make them look more appealing when cooked.
Step 6
Now it’s time to cook the meatballs. Heat a frying pan over medium heat and add a generous amount of cooking oil. Wait for the pan to preheat sufficiently. If the pan is too cool, the meatballs might stick, so be mindful of the temperature.
Step 7
Carefully place the prepared meatballs into the preheated pan. Adjust the heat as needed and gently roll the meatballs to ensure all sides are evenly browned. Searing the meatballs locks in their juices and enhances their flavor.
Step 8
Strain the clear broth from the initial simmering, discarding the solids (ginseng, garlic, scallions). Add 1 Tbsp of soy sauce to the clear broth for a rich color and adjust seasoning with salt to taste, creating a deep and savory broth. Tasting and adjusting the seasoning is key.
Step 9
Add the browned meatballs to the seasoned clear broth and simmer for a little longer. Cook for about 2-3 minutes more, allowing the meatballs to absorb the broth’s flavor and become tender. Be careful not to overcook, as they might disintegrate. Carefully ladle the finished soup into serving bowls.
Step 10
Finally, garnish the soup with thinly sliced ginseng pieces and sliced red chili pepper (optional) for a beautiful presentation and enhanced flavor. Enjoy this Ginseng Meatball Soup while it’s warm to best savor the aromatic ginseng and the tender meatballs.
