Buttery & Savory Potato Sujebi Soup
The Perfect Harmony of Fresh Potatoes and Rich Butter! Homemade Potato Sujebi with Deliciously Chewy Dumplings
It’s the season for fresh, fluffy potatoes! Transform them into a comforting soup with a delicious twist. Sautéing potatoes in butter brings out an incredible nutty flavor, which pairs perfectly with a savory anchovy and kelp broth. This recipe is simple yet deeply satisfying, ideal for a cozy meal. The chewy, handmade sujebi (Korean hand-pulled dough) adds a delightful texture to the rich, flavorful soup.
Main Ingredients
- 2 medium potatoes
- 1 medium onion
- 2 Tbsp butter
- 7 cups anchovy and kelp broth
Seasonings & Aromatics
- 1/2 stalk green onion
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (Gukganjang)
- 1 tsp salt (adjust to taste)
- 1/2 stalk green onion
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce for soup (Gukganjang)
- 1 tsp salt (adjust to taste)
Cooking Instructions
Step 1
First, peel and wash the potatoes thoroughly. Slice them into about 3mm thick pieces. Slice the onion into thick strips. Having your ingredients prepped like this will make the cooking process much smoother.
Step 2
In a deep pot, melt 2 tablespoons of butter over medium-low heat. Once the butter is melted, add the prepared potatoes. Sauté the potatoes slowly for about 3-5 minutes, until their surface becomes slightly translucent. Be careful not to let the butter burn by using heat that is too high.
Step 3
Once the potatoes are sautéed, add the sliced onion and stir-fry them together. Continue to sauté for another 1-2 minutes, until the onion becomes slightly translucent. You’ll notice the sweet aroma of the vegetables mingling with the nutty fragrance of the butter.
Step 4
Pour all 7 cups of the prepared anchovy and kelp broth into the pot with the sautéed potatoes and onions. Bring the broth to a rolling boil over high heat with the lid off. Once boiling, reduce the heat to medium.
Step 5
Simmer the soup for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Once the potatoes are cooked, add 2 tablespoons of soy sauce for soup (Gukganjang), 1 tablespoon of minced garlic, and the sliced green onion. Let it simmer for a little longer to allow the flavors to meld. Finally, add 1 teaspoon of salt to season. Taste and adjust the saltiness if needed. Your delicious and savory potato sujebi soup is now ready to be enjoyed!
