Shrimp Ball Soup (Saeu Wanja-tang)

Steps

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

1. Lightly season the finely minced shrimp with salt and white pepper.
2. Add the egg white and starch to step 1, knead, and shape into balls about 2cm in diameter.
3. Cut the soaked glass noodles, enoki mushrooms, and garlic chives into 5cm lengths and julienne the red chili pepper into 2cm lengths.
4. Boil the kelp stock in a pot, add the shrimp balls from step 2, and lower the heat.
5. When the balls float, add the soaked glass noodles, enoki mushrooms, garlic chives, and red chili pepper in that order.
6. Season with minced garlic, soup soy sauce, and salt.