Clear Spinach Soup (Korean Malgun Sigumchi Kuk)

1/2 lb Fresh spinach

1 Scallion

1 Clove garlic

4 c Water

1/2 lb Ground beef

1 ts Soy sauce

1 tb Salt

Dash pepper 1. Wash the spinach thoroughly and trim off the thick stems. Chop the

scallion. Mince the garlic. 2. 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. From: The Korean Cookbook, By Judy Hyun.