Aetang – Meatball soup

A special springtime soup.

Servings: 4



4 ounces seasoned beef

8 cups water

1 tablespoon soup soy sauce

1 large egg

Broth meat seasonings:

1 teaspoon salt

1 teaspoon sesame oil

1/2 teaspoon black pepper

3 cloves garlic

Meat balls

4 ounces beef

2 ounces mugwort

1 teaspoon salt

1 teaspoon sesame oil

1 medium green onion

3 cloves garlic

1/2 teaspoon black pepper

Meat ball coating

1 large egg

2 tablespoons water

2 tablespoons flour



Beef for Broth

Partialy freeze the beef, then thin slice.

Fine chop (mince) the garlic.

Mix sliced beef and all seasoning ingredients, then let stand for fifteen minutes.

Meat Balls

Bring a pot of water to a full boil.

Immerse the mugwort in the boiling water for about 45 seconds, remove from heat, and rinse immediately in cold water.

Fine chop the mugwort.

Slice then fine chop (mince) the beef.

Fine chop (mince) the garlic.

Fine chop the green onion.

Mix all ingredients together, then form the mix into small meatballs (roughly 3/4 inch diameter).

Meat ball Coating

Place flour in a shallow dish.

Beat egg and water together.


Break the egg into a small bowl, break the yolk, and stir (do not beat) two or three times.

Bring the 8 cups of water to a full boil, reduce the heat to medium low (drop to a rapid simmer) then add the seasoned meat and simmer for fifteen minutes.

Roll the meat balls in the flour, dip in the egg mixture, and drop into the soup.

Cook until the meat balls float, then add the stirred egg and gently swirl into the soup.

Cook another one or two minutes until the egg firms up.

Serve hot.