Vibrant Beet Gnocchi and Meatball Soup
A Recipe from ‘Seongjeo Sannyeong Gyeongje’: Vibrant Beet Gnocchi and Meatball Soup
According to the Joseon Dynasty text ‘Seongjeo Sannyeong Gyeongje,’ spoonfuls of flour dough dropped into boiling water that floated like fish were called ‘Yeong-eong Bareo’ and ‘Sanyag Bareo.’ As the weather gets cooler, this is a dish that evokes fond memories. It’s fascinating to realize that people of the past had similar tastes to ours. I’ve created my own recipe for a healthy and light-flavored gnocchi soup, inspired by this historical anecdote. The beautiful color of the beets, the tender meatballs, and the chewy gnocchi come together for a delightful and nourishing meal. This soup is not only comforting on a chilly day but also a wonderful way to connect with the flavors of the past. Enjoy this wholesome and delicious dish with your loved ones, making any day special.
Main Ingredients- 2 Cups All-Purpose Flour
- 200g Beetroot (approx. 1 medium)
- 2 Tbsp Potato Starch
- 40g Dried Shiitake Mushrooms
- 20g Dried Kelp (approx. 10x10cm piece)
- 300g Tofu (1 block)
- 200g Potato (1 medium)
- 20g Korean Green Chili Pepper (Cheongyang) (1-2 peppers)
- 40g Carrot (approx. 1/4 medium)
- 100g Baby Napa Cabbage (approx. 2-3 leaves)
- 40g Green Onions (Scallions) (approx. 5-6 stalks)
- 6 Cups Water (1.2 L)
Seasoning & Meatball Ingredients- 1 Tbsp Soy Sauce (soup soy sauce)
- 1 Tbsp Salt (or sea salt)
- 1 tsp Sesame Oil
- 3 Tbsp Olive Oil (for pan-frying meatballs)
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce (soup soy sauce)
- 1 Tbsp Salt (or sea salt)
- 1 tsp Sesame Oil
- 3 Tbsp Olive Oil (for pan-frying meatballs)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe. Wash and trim the beetroot, potato, carrot, baby napa cabbage, green chili peppers, and green onions. Rinse the dried shiitake mushrooms and kelp. It’s helpful to pre-drain the tofu and pat the potatoes dry to save cooking time.
Step 2
In a deep pot, add 6 cups of water, the dried shiitake mushrooms, and kelp to create a flavorful vegetable broth. Once the water boils, remove the kelp after 1 minute. Continue to simmer the shiitake mushrooms over medium-low heat for another 5 minutes to extract their deep flavor, then remove them. This broth will add a wonderful depth to your soup.
Step 3
Peel the beetroot, wash it thoroughly, and grate it finely to extract the beet juice. The beet juice will give the gnocchi a beautiful color and is also very healthy. Don’t discard the leftover beet pulp!
Step 4
In a large bowl, combine 2 cups of flour and 1 teaspoon of salt. Gradually add the prepared beet juice while mixing to form the gnocchi dough. Start by mixing with a spatula, and once it starts to come together, knead it with your hands until smooth and elastic. If the dough is too wet, add a little more flour; if it’s too dry, add a bit more beet juice to achieve the right consistency.
Step 5
Mash the tofu finely. Place the mashed tofu in a clean cheesecloth or fine-mesh sieve and press firmly to squeeze out as much water as possible. Removing excess water from the tofu is crucial for the meatballs to hold their shape and bind well.
Step 6
Peel and wash the potato, then cut it into bite-sized pieces (about 2-3 cm). Add the potato pieces to a pot with enough water to cover them and 1 teaspoon of salt. Boil until the potato is very tender when pierced with a fork.
Step 7
Drain the cooked potato thoroughly in a colander. While still hot, mash the potato until very smooth, ensuring there are no lumps. Mashing while warm makes it easier to achieve a smooth texture.
Step 8
Cut the Korean green chili peppers in half, remove the seeds, and mince them very finely. Peel and finely mince the carrot as well. This will add lovely color and a hint of spice.
Step 9
In a large bowl, combine the squeezed tofu, mashed potato, minced green chili pepper, and minced carrot. Add 1 teaspoon of salt, 1 teaspoon of sesame oil, and a pinch of black pepper. Knead the mixture with your hands until all ingredients are well combined and the mixture becomes slightly sticky and cohesive. This step seasons the meatballs.
Step 10
Shape the kneaded meatball mixture into small, round meatballs, about 2 cm in size. Coat the formed meatballs evenly with 2 tablespoons of potato starch. Coating with starch helps prevent them from sticking together during cooking and adds a nice texture to the soup.
Step 11
Heat 3 tablespoons of olive oil in a pan over medium heat. Once the pan is hot, carefully place the coated meatballs in the pan. Pan-fry them until golden brown on all sides. Since the meatballs are coated in starch, they might stick together; gently separate them with chopsticks or a spatula as they cook. As the ingredients are already cooked, you only need to brown the exterior.
Step 12
Cut the baby napa cabbage into large pieces, about 4 cm, like peeling away leaves. Cut the green onions into 4 cm lengths as well. Cutting the vegetables into substantial pieces will help them retain their texture without becoming mushy.
Step 13
Remove the shiitake mushrooms from the broth and slice them into 1 cm thick strips. These will add umami to the soup.
Step 14
Pour the prepared vegetable broth back into the pot. Season with 1 tablespoon of soy sauce and 1 teaspoon of salt to adjust the broth’s flavor. Once the broth is boiling, lightly wet your hands with water and pinch off small pieces of the gnocchi dough, dropping them into the boiling broth. Be careful to drop them in one by one so they don’t clump together.
Step 15
After all the gnocchi have been added and have simmered for about 1 minute, add the sliced baby napa cabbage and shiitake mushroom strips. Continue to cook over medium-low heat for another minute. This ensures the vegetables are tender-crisp.
Step 16
Finally, add the pan-fried meatballs and chopped green onions. Turn off the heat immediately. Serve the finished Vibrant Beet Gnocchi and Meatball Soup in warm bowls and enjoy. The subtle sweetness of the beets, the savory meatballs, and the chewy gnocchi create a hearty and healthy meal.
