Kim Dae-seok's Potato Soybean Paste Soup

Name: Kim Dae-seok's Potato Soybean Paste Soup
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: potato 2 pieces; onion half; green chili pepper 1 piece; scallion half; dried anchovies for stock 1 handful; dried shrimp half handful; kelp 5g; water 1.4L; soybean paste 2 tablespoons; soup soy sauce 1 tablespoon; mirin 2 tablespoons; minced garlic half tablespoon; red pepper powder half tablespoon

A clear, fragrant potato soybean paste soup with a clean broth, made by removing starch from potatoes and using natural stock

25 min Difficulty Easy Soups & stews

Main ingredients

potatooniongreen chili pepperscallionsoybean paste

Ingredients needed 3 servings

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potato onion green chili pepper scallion soybean paste

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potato 2 pieces

onion half

green chili pepper 1 piece

scallion half

dried anchovies for stock 1 handful

dried shrimp half handful

kelp 5g

water 1.4L

soybean paste 2 tablespoons

soup soy sauce 1 tablespoon

mirin 2 tablespoons

minced garlic half tablespoon

red pepper powder half tablespoon

Recipe

Pour 1.4L of water into a pot and bring to a boil. Add the dried anchovies, dried shrimp, and kelp that have been microwaved for 20 seconds to remove fishy odor, then simmer over medium-low heat for 10 minutes.
Cut the potato in half and slice into 7–8mm thick pieces. Soak in cold water to remove starch, preventing the broth from becoming cloudy.
Dice the onion into bite-sized pieces. Chop the green chili pepper and scallion into small bits for vegetables.
After 10 minutes, remove the stock ingredients. Dissolve 2 tablespoons of soybean paste evenly, then add 1 tablespoon of soup soy sauce to adjust the depth of flavor.
Add the starch-free potato, 2 tablespoons of mirin, and half tablespoon of minced garlic. Cover and simmer for 5 minutes until the potato is cooked through.
Once the potato is tender, add the diced onion, chopped green chili pepper, and scallion. Gently mix together.
Finally, add half tablespoon of red pepper powder to enhance color and mild spiciness. Cover and simmer gently for another 3 minutes to finish.

Simmer dried anchovies, dried shrimp, and kelp for 10 minutes to make stock, then remove solids.
Add soybean paste and soup soy sauce to the stock, then add starch-removed potato, mirin, and garlic. Simmer for 5 minutes.
Add diced onion, scallion, green chili pepper, and red pepper powder. Simmer for 3 more minutes to finish.

Cooking tips

Microwaving the dried anchovies and shrimp for about 20 seconds before cooking helps eliminate fishy odor along with moisture.
Soak sliced potatoes in cold water thoroughly after cutting to remove starch—this keeps the broth clear and refreshing.
For children, omit the green chili pepper to make a milder, more delicate version.

Recommended for

Those who miss the rich, clear country-style soybean paste soup their mother used to make.
People seeking a non-spicy, soothing morning soup that’s gentle on the stomach.

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