AI-generated imageSimple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak 7 g dried seaweed in cold water for 8–10 minutes. Once expanded, drain, rinse under running water, and cut into bite-size pieces.
- 02
Wash and peel the potato, then cut into roughly 1.5 cm pieces. Do not leave cut potato sitting out for long.
- 03
In a saucepan, stir drained seaweed with 5 mL sesame oil over medium-low heat for 1–2 minutes; add water sooner if it begins sticking.
- 04
Pour in 700 mL water. When boiling, lower to medium heat and simmer about 5 minutes to flavor the broth.
- 05
Add 200 g potato and gently simmer for 12–15 minutes, until a chopstick easily pierces the largest piece.
- 06
Add 10 mL soup soy sauce and about 4 g minced garlic; simmer 2 more minutes. Taste, as soy sauce saltiness varies, and dilute with water if needed.
- 07
Confirm potatoes are tender through the center, divide into two bowls, and refrigerate leftovers in shallow containers within 2 hours.
Helpful source links
Before you cook
Wash potatoes and seaweed. Sesame oil contains sesame; soup soy sauce contains soy and may contain wheat, so check labels. Refrigerate leftovers within 2 hours at 4°C or below; use within 3–4 days or freeze, and reheat to 74°C (165°F).
Allergens: sesame/참깨, soy/대두, wheat/밀 (check soy sauce label)
Image & source credits
AI-generated image.