Korean-style turnip Green Soup and Potato

This Korean turnip green soup with potato is homey and comforting. The earthy flavor of Korean soybean paste deepens the flavor of broth and makes it savory to serve with rice. It only takes 20 minutes to make.

Turnip Green Soup in Korean Style

Turnip green makes wonderful Korean style soup with the base of Korean soybean paste. Very homey and comforting, this turnip green potato soup will bring Korean comfort to your meal.

The key to make this soup more flavorful is to blanch the turnip green with some salt to remove the bitterness, and season first before you add stock to make the soup.

We don’t know the science behind it, but our mother always make the soup that way and it was tastier. We tried the same recipe without the blanching and pre-seasoning steps, and it didn’t taste the same.

What you’ll need

• large dried anchovy
• dried sea kelp (dashima)
• bunch turnip green
• russet potato
• Korean soybean paste (doenjang)
• Korean chili paste (gochujang)
• garlic
• Korean soup soy sauce (gukganjang)

How the dish comes together

Anchovy stock is a must. Plain water won’t bring the deep earthy flavor of soybean paste. Making anchovy stock is direct.

1. Just simmer in the water for 5-7 minutes over medium-low heat. You can add a piece of dried sea kelp if you want.
2. Blanch the turnip green in boiling salted water until wilted and soft, about 3-4 minutes. Slice them into 3-inch length.
3. Season with soybean paste, chili paste, and garlic. Then added to the reserved stock and simmer to finish off.

Making this soup only takes a few minutes. The flavor of the soup is mellow and the turnip greens are so soft. We love the smell of Korean soup. You will love the bites of potato chunks. Hope you enjoy this soup when the weather outside is cold and grey.

• Yield: 4 people
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Ingredients

• 6-7 cup water
• 5-7 large dried anchovy
• 1 piece dried sea kelp (dashima)
• 1 bunch turnip green
• 1 russet potato, peeled and diced
• 2 tablespoon Korean soybean paste (doenjang)
• 1 teaspoon Korean chili paste (gochujang)
• 1 clove garlic
• Korean soup soy sauce (gukganjang)
• 1 red chili sliced, optional
• 2 green onion, chopped

Method

1. Combine dried anchovies and sea kelp in water, simmer over low heat for 5-7 minutes. Discard the anchovies and sea kelp and reserve the stock.
2. In a separate pot, boil some water. Blanch the turnip greens with a little salt for 1 minute. Rinse under cold water, squeeze out to remove excess moisture. Place the turnip green in a mixing bowl, and add the soy bean paste, chili paste, and garlic. Mix well to coat the turnip green.
3. Add the seasoned turnip green to the stock in a pot, bring to a gentle boil, and simmer for 5 minutes. Add the potato and continue to simmer for another 4-5 minutes or until the turnip greens and potatoes are soft and tender.
4. Add Korean soy sauce for soup to your taste if needed.
5. Sprinkle with chopped red chili and green onion. Serve hot with rice