Rich Spinach Soup

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Rich Spinach Soup

appetizers, soups, ethnic, korean

1/2 lb fresh spinach
1 scallion
1 clove garlic
1 tablespoon sesame oil
1/2 lb ground beef
1 teaspoon soy sauce
1 tablespoon salt
1 dash pepper
4 cup water

1. Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. 2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes. From: The Korean Cookbook, By Judy Hyun.