Korean Turnip Green Soup with Potato
User Reviews
5
3 reviews
Excellent
Korean Turnip Green Soup with Potato
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Korean turnip green and potato soup makes is homey and comforting. Korean soybean paste deepens the flavor of broth and makes it delicious to serve with rice.
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Ingredients
- 6-7 cup water
- 5-7 anchovy large, dried
- 1 piece dried sea kelp aka dashima
- 1 turnip green bunch
- 1 russet potato peeled and diced
- 2 tablespoon Korean soybean paste aka doenjang
- 1 teaspoon gochujang Korean chili paste
- 1 clove garlic
- Korean soup soy sauce also known as gukganjang
- 1 red chili optional, sliced
- 2 green onion chopped
Instructions
- 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.
- 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.
- 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.
- Add Korean soy sauce for soup to your taste if needed.
- Sprinkle with chopped red chili and green onion. Serve hot with rice
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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