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5.0 from 15 votes

Korean Arugula and Potato Soup

This quick 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

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

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

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.