Korean Turnip Green Soup with Potato

Method5 steps · about 20 min

1. 1

   Step 1: Combine dried anchovies (5-7 large) and sea kelp in water (6-7 cup), simmer over low heat for 5-7 minutes. Discard the anchovies and sea kelp and reserve the stock.

   Simmer anchovy stock · 7 minUses 6-7 cup water · 5-7 large dried anchovy · 1 piece dried sea kelp (dashima)

2. 2

   Step 2: In a separate pot, boil some water. Blanch the turnip greens (1 bunch) with a little salt for 1 minute. Rinse under cold water, squeeze out to remove excess moisture. Place the turnip green in a mixing bowl, and add the soy bean paste, chili paste, and garlic (1 clove). Mix well to coat the turnip green.

   Uses 1 bunch turnip green · 2 tablespoon Korean soybean paste (doenjang) · 1 teaspoon Korean chili paste (gochujang) · 1 clove garlic · a little salt for blanching the turnip greens

3. 3

   Step 3: Add the seasoned turnip green to the stock in a pot, bring to a gentle boil, and simmer for 5 minutes. Add the potato and continue to simmer for another 4-5 minutes or until the turnip greens and potatoes are soft and tender.

   Simmer greens 5 minutes, then potatoes 4-5 minutes · 10 minUses 1 russet potato (peeled and diced) · prepared anchovy-kelp stock · blanched turnip greens coated with soybean/chilli paste and garlic

4. 4

   Step 4: Add Korean soy sauce for soup to your taste if needed.

   Uses Korean soup soy sauce (gukganjang) · cooked turnip-green and potato soup

5. 5

   Step 5: Sprinkle with chopped red chili (1) and green onion (2). Serve hot with rice

   Uses 1 red chili sliced (optional) · 2 green onion (chopped) · seasoned turnip-green and potato soup