Spicy and Refreshing Egg and Potato Soup
Spicy Korean Soup with Eggs and Potatoes, a Seasonal Delight
Enjoy a bowl of this invigorating Egg and Potato Soup, made with seasonal potatoes for a wonderfully spicy and refreshing broth. Unlike a clear soup, this recipe uses gochujang (Korean chili paste) and gochugaru (chili powder) for a delightful kick, complemented by the soft texture of eggs. It’s a hearty and delicious meal perfect for dipping rice into.
Soup Ingredients- 3 medium potatoes
- 1 stalk of green onion
- 1 Korean green chili pepper (cheongyang pepper)
- 3 1/2 cups (approx. 700ml) anchovy-kelp broth
- 1 egg
Seasoning Ingredients- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce or fish sauce
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce or fish sauce
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
Thoroughly peel the potatoes and cut them into large, bite-sized chunks. Potatoes these days are fluffy and tender, cooking quickly and becoming mushy if cut too small. That’s why we cut them larger for this soup, ensuring they retain some texture. Larger pieces also provide a more satisfying chew.
Step 2
Wash the green onion stalk under running water and slice it diagonally into large pieces. This adds a fragrant aroma to the soup and makes the finished dish look more appealing.
Step 3
Wash the Korean green chili pepper, remove the stem, and slice it diagonally, similar to the green onion. If you enjoy extra spiciness, you can leave the seeds in or add two peppers.
Step 4
Crack the egg into a bowl and whisk it thoroughly with a fork or chopsticks until the yolk and white are well combined. Whisked egg will create soft, fluffy ribbons in the soup, adding a delightful texture.
Step 5
Prepare the broth that will give depth to the soup. Pour 3 1/2 cups (approximately 700ml) of broth, made by simmering anchovies and kelp, into a pot. If you don’t have homemade broth, store-bought broth or rice water can be used as alternatives.
Step 6
Add the seasonings for a spicy flavor to the prepared broth. Mix in 1/2 Tbsp of gochujang, 1/2 Tbsp of gochugaru, and 1 Tbsp of soy sauce (or fish sauce) for umami. These seasonings will infuse the broth with a deep, rich taste.
Step 7
Once the broth with seasonings begins to boil, add the large chunks of potato to the pot. Let it simmer over medium heat until the potatoes are tender. The potatoes will also impart their flavor into the broth as they cook.
Step 8
When the potatoes are almost cooked and tender, slowly drizzle the whisked egg over the soup using a ladle or spoon. Avoid stirring immediately after adding the egg. Let the egg set slightly at the bottom before gently swirling it. This creates beautiful, cooked egg ribbons.
Step 9
Add 1 Tbsp of minced garlic to enhance the soup’s savory and refreshing taste. The pungent aroma of garlic will spread throughout the broth, improving its overall flavor profile.
Step 10
To eliminate any potential eggy smell and make the broth cleaner, add 1 Tbsp of cooking wine (mirin). Cooking wine not only removes unwanted odors but also results in a smoother, more pleasant broth taste.
Step 11
Finally, add the diagonally sliced green onions to the pot and let it simmer for another minute or two. This allows the refreshing flavor and aroma of the green onions to meld into the soup.
Step 12
Add the Korean green chili pepper for the finishing touch of spiciness and stir once more. Your delicious, spicy, and refreshing Egg and Potato Soup is ready! You can also add mushrooms or zucchini for extra flavor.
Step 13
Your warm and spicy Egg and Potato Soup is complete! Enjoy a hearty and delicious meal with a bowl of rice.
