This quick and easy Korean soup with arugula and potato is a perfect soup for Korean or other Asian meals.Dried pollock fish stock flavored with Korean soybean paste brings a light yet earthy flavor to the soup.You can use any green leafy vegetables instead of Arugula.This type of soup is great for a Korean style breakfast.Hope you can try soon.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 6 cups water
- 1 large handful dried and shredded pollock fish
- 1 heaping tbsp Korean soybean paste (doenjang)
- 1 large potato (Yukon preferred), peeled and diced
- 2.5-3 oz arugula or baby kale
- 1 tbsp Korean tuna sauce or Korean soy sauce for soup (gook-ganjang)
- salt to taste
- 1 green onion, chopped
- Pour 6 water in a soup pot and add the dried pollock fish.Bring it to a gentle boil.
- Add the Korean soybean paste and press down to mix well.Add the potatoes and simmer until potatoes are just tender and soft.
- Add the arugula and season with Korean tuna sauce.Add the garlic and taste and season with salt if needed.
- Sprinkle with the green onion at the end.Serve with rice.