Soybean Pulp Meatball Soup (Kong-biji Wanja-tang)

Steps

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

1. Drain the soybean pulp in a sieve to remove the moisture.
2. Finely mince the radish kimchi and salted shrimp.
3. Add the ground pork, radish kimchi, salted shrimp, egg, starch, black pepper, green onion, and garlic to step 1 and knead.
4. Form the kneaded mixture into bite-size round meatballs.
5. Bring the anchovy-kelp broth to a boil in a pot, add the meatballs, and boil while skimming off the foam.
6. When the meatballs are cooked and float, add the bok choy, green onion, and garlic, boil briefly, season with soup soy sauce, and remove from the heat.