Soup is an indispensable dish on the Korean table.
There are also a variety of soups in Korean food, including not only the well-known miso soup and red spicy fish soup, but also light and refreshing clear soups.
This potato clear soup is the most common soup in Korean families. It is light and refreshing.
Very suitable for spring and summer consumption
Korean potato broth
By EmelyStanton
Recipe Recommendations
- potatoes one
- onion 50 grams
- kelp 50 grams
- eggs one
- salt appropriate amount
- minced garlic 10 grams
- onion 10 grams
- pepper appropriate amount
- sesame oil appropriate amount
- chicken essence a little
Steps for Korean potato broth
1
Prepare all the ingredients.
2
Soak the kelp in clear water and wash it for later use.
3
Remove the internal organs of the dried fish and wash them.
4
There is no need to add oil to the pan and heat the dried fish until it is cooked for a while.
5
Add seaweed and water and cook for 5-8 minutes.
6
Cut potatoes into slices and soak in water, shred onions, cut garlic into minced garlic, and cut green onions into sections.
7
Spread the eggs into egg skins.
8
Then cut into shredded eggs and set aside.
9
Cook for 5 minutes and remove the seaweed.
10
Cool slightly and cut into shredded seaweed. Set aside.
11
Cook again for 3 minutes and remove the dried fish.
12
Add potatoes to soup and cook for 10 minutes.
13
Add onions and shredded garlic and seaweed and cook for 3 minutes.
14
Add salt.
15
Season with pepper.
16
Finally add the green onions.
17
Pour in sesame oil and turn off the heat, pour into a bowl and add shredded eggs.Korean potato broth Make Tips
Dried small fish should be removed and washed to reduce the fishy smell. Don't cut the potatoes too large, make them smaller so they can cook faster.