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This quick Korean soup with arugula and potato is flavored with dried pollock fish and Korean soybean paste.

Korean Arugula and Potato Soup

Print Recipe
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
Course Soup
Cuisine Korean
Keyword arugula, dried pollock, Korean soup, Korean soybean paste, spring
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Holly Ford

Ingredients

Instructions

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

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