Meatball Doenjang Soup (Wanja Doenjang-guk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cube the potato, cut the zucchini by its shape, and finely chop the thin green onion, onion and garlic chives.
2. Mash the tofu and remove the moisture, thinly slice the green onion, slice the chili pepper on the diagonal, and cut the shiitake mushrooms into bite-size pieces.
3. Blanch the glass noodles and mung bean sprouts in boiling water and chop them, and lightly blanch the broccoli in boiling water.
4. In a bowl, put the pork, minced garlic, thin green onion, onion, garlic chives, mung bean sprouts, glass noodles and tofu, mix with the starch and knead, shape into flat rounds to make meatballs, and brown them in a pan.
5. Dissolve the doenjang in water (300g), add the zucchini, potato and shiitake mushrooms and boil, then add the raw soybean powder, and add the cheongyang chili pepper and meatballs and boil a little longer.
6. Put the broccoli in a bowl, pour in the soup, and finish with the julienned green onion and chili pepper on top.