So after a day of running around and getting ready for our Superbowl party on Saturday, we still needed to find something quick and easy to eat. Fortunately I still had leftover beef broth that I had frozen when making ttok kuk so I decided to make Royal Meatball Soup - Wanjat'ang.

While the broth was thawing (and then eventually coming to a boil) you make seasoned meatballs. In a small bowl combine 1/2 T Sesame Oil, 1 T rice wine (ch'ongju), 2 green onions - white part only - minced, 1 clove garlic - minced, and a pinch of salt and pepper.




Mix this together with 5 oz or so of lean ground beef and roll into a whole bunch of small meatballs. (Fingers work best for all of this.) Beat 1 egg in one bowl and put 2 T flour in another bowl.By now hopefully your broth is at a boil - if not, wait until it is. Then quickly dredge the meatballs with the flour and then coat with the egg. Drop them one at at time into the boiling stock and boil for 5 minutes. Ladle into bowls and top with green onions - YUM!


Since my brother-in-law was over I made one other dish (that is kind of cheating because it's pretty much ready-made.) Zazang-myun!

So this is one of my favorite of all time - and comes as easy to make as Kraft Mac and Cheese - although you have to buy the noodles and sauce separately.
To make this you just boil these noodles for a while until they are done. (The package says how long - but like with any noodle I just keep tasting them until I'm happy.) While they are cooking away, you heat up the pre-packaged Zazang sauce - the brand we buy is Kim's.




Put the noodles in a bowl, add the sauce on top, throw in some green onions (if you have some thinly sliced cucumber, that is ideal to add) and enjoy!