Korean Potato Soup
A light, clear potato soup you can whip up in no time while the rice cooks — all you need is anchovy broth. Mash the tender potatoes into your rice for a warm, comforting meal.
Ingredients
Ingredients
- Anchovy broth5 cups
- Potatoes (large)2
- Onion1/2
- Green onion1 handful
Seasoning
- Minced garlic1/2 tbsp
- SaltTo taste
Directions
- 1
Peel the potatoes and cut them into thick slices, or for quicker cooking in the morning, julienne them about as thick as a wooden chopstick.
- 2
When the anchovy broth comes to a boil, add the sliced potatoes.
- 3
Add half an onion as well.
- 4
As it boils, foam will rise to the top. Skim it off with a spoon for a cleaner-tasting broth.
- 5
Once the potatoes are cooked through, add half a tablespoon of minced garlic.
- 6
Add a handful of green onion and season with salt to finish.
- 7
And the potato soup is done. Simple, right?
- 8
The tender potatoes are soft enough to mash with a light press of a spoon. Roughly mash them, stir into rice, top with kimchi, and enjoy a warm, refreshing meal.