Soups and stews
Korean-style arugula and Potato Soup
This short Korean soup with arugula and potato is flavored with dried pollock fish and Korean soybean paste. Use any green leafy vegetables in place of arugula
This short Korean soup with arugula and potato is flavored with dried pollock fish and Korean soybean paste. Use any green leafy vegetables.
This short and direct Korean soup with arugula and potato is a steady soup for Korean or other Asian meals. Dried pollock fish stock flavored with Korean soybean paste brings a light yet earthy flavor to the soup. You can use any green leafy vegetables instead of Arugula. This type of soup is great for a Korean style breakfast. Hope you can try soon.
~ the cook
- Yield: 4
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
Ingredients
- 6 cups water
- 1 dried shredded pollock
- 1 heaping tbsp Korean soybean paste, doenjang
- 1 large potato, Yukon preferred, peeled and diced
- 2.5-3 oz arugula or baby kale
- 1 tbsp Korean tuna sauce or Korean soy sauce for soup, gook-ganjang
- salt to taste
- 1 green onion, chopped
Method
- Pour 6 water in a soup pot and add the dried pollock fish. Bring it to a gentle boil.
- Add the Korean soybean paste and press down to mix well. Add the potatoes and simmer until potatoes are just tender and soft.
- Add the arugula and season with Korean tuna sauce. Add the garlic and taste and season with salt if needed.
- Sprinkle with the green onion at the end. Serve with rice.
