Soups & Stews

Potato and Seaweed Soup감자미역국

Name: Potato and Seaweed Soup
Cuisine: Korean
Ingredients: 1.5 g Dried sea mustard; 40 g Potato; 1 g Garlic; 1 g Toasted sesame oil; 2 장 Soy sauce; 300 ml Water

A light, comforting soup with tender potatoes and seaweed simmered with sesame oil, soup soy sauce, and garlic.

Potato and Seaweed Soup — Korean recipe photo

Ingredients

Dried sea mustard1.5 g Dried sea mustard
Potato40 g Potato
Garlic1 g Garlic
Toasted sesame oilpantry1 g Toasted sesame oil
Soy saucepantry2 장 Soy sauce
Waterpantry300 ml Water

Instructions

1
Soak the dried seaweed in water, drain, and squeeze out excess water.
2
Peel the potato and cut it into bite-size pieces.
3
Heat the sesame oil in a pot, stir-fry the seaweed, then add the water and bring to a boil.
4
Once the broth is flavorful, add the potato and simmer until tender.
5
Season with soup soy sauce.
6
Add the minced garlic and bring to a brief boil to finish.

Ingredient substitutions

Dried sea mustard: Wakame is the closest widely available option; thickness and saltiness vary.
Potato: Korean radish gives a lighter texture.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Toasted sesame oil: Perilla oil is different but works in some Korean dishes.
Soy sauce: Tamari works, though saltiness differs.

Nutrition & source