Korean Turnip Green Soup with Potato
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.
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
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