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Korean Arugula and Potato Soup
5 from 15 votes

Korean Arugula and Potato Soup

Korean Arugula and Potato Soup combines dried shredded pollock, Korean soybean paste, and tender diced Yukon potatoes into a flavorful broth topped with peppery arugula. The soup offers a soft potato texture softened in an umami-rich broth enhanced by Korean tuna sauce and fresh green onion. It balances the earthiness of potatoes with spicy greens, making it a hearty and comforting dish. This soup is served hot with rice, integrating traditional Korean seasonings for a savory and warming meal option.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Course: Soup
Cuisine: Korean

Ingredients

  • 6 cups water
  • 1 dried shredded pollock
  • 1 Korean soybean paste doenjang, heaping tbsp
  • 1 potato Yukon preferred, peeled and diced, large
  • 2.5-3 oz arugula or baby kale
  • 1 tbsp Korean tuna sauce gook-ganjang, or Korean soy sauce for soup
  • salt to taste
  • 1 green onion chopped

Instructions

    Cup of Yum
  1. Pour 6 water in a soup pot and add the dried pollock fish. Bring it to a gentle boil.
  2. Add the Korean soybean paste and press down to mix well. Add the potatoes and simmer until potatoes are just tender and soft.
  3. Add the arugula and season with Korean tuna sauce. Add the garlic and taste and season with salt if needed.
  4. Sprinkle with the green onion at the end. Serve with rice.