Spicy Gochujang Potato and Zucchini Soup
Deliciously Spicy and Refreshing Gochujang Potato and Zucchini Soup
A simple and flavorful gochujang-based soup with potatoes and zucchini, reminiscent of camping trips. Perfect for a rainy day or a cool evening, this hearty soup warms you from the inside out. Easy to make even for beginners!
Main Ingredients- 2 Potatoes
- 1/4 Zucchini
- 1/4 Onion
- 1 Korean chili pepper (Cheongyang pepper)
- A little Green onion
- 2 cloves Garlic, minced
Cooking Instructions
Step 1
First, let’s make a flavorful broth using dried anchovies and kelp. In a pot, add 5 cups of water, 15 dried anchovies for broth, and 1 piece of kelp. Bring to a boil. After it starts boiling, remove the kelp after about 3 minutes. Continue to simmer over medium heat for another 5 minutes to complete the anchovy broth. Remove the anchovies, keeping only the clear broth.
Step 2
While the broth is simmering, let’s prepare the main ingredients for today’s soup. The homemade anchovy broth will add a deeper flavor to our dish.
Step 3
Wash the potatoes and zucchini, then peel them. Slice the potatoes into half-moon shapes about 0.7cm thick. Slice the onion thinly and flatly, about 0.5cm thick. For a touch of spiciness, remove the seeds from the Korean chili pepper and chop it finely. Chop the green onion finely as well. Mince the garlic.
Step 4
Add the minced garlic and the sliced potatoes to the prepared anchovy-kelp broth and bring to a boil. The potatoes will cook and release their sweetness and flavor into the soup.
Step 5
Once the broth is boiling vigorously again, it’s time to add the other vegetables.
Step 6
Add the sliced zucchini and onion to the pot and simmer them together. The natural sweetness of the zucchini and onion will meld beautifully into the soup, making it even more delicious.
Step 7
Now, let’s dissolve the gochujang, the key to the soup’s flavor. Stir it in well to ensure there are no clumps. The savory depth of the gochujang adds richness to the broth.
Step 8
To enhance the umami flavor that gochujang alone might not provide, add 1 teaspoon of doenjang. Doenjang helps balance the overall taste and adds a complex layer of flavor.
Step 9
Add 1 teaspoon of gochugaru for a kick of heat and 1 teaspoon of fish sauce (or Korean soy sauce for soup) to enhance the savory notes. Taste the soup and adjust the seasoning with salt or more soy sauce according to your preference.
Step 10
Once everything is combined and boiling vigorously, cook until the zucchini becomes translucent. Finally, add the chopped green onion and Korean chili pepper, and simmer for another moment to complete this delicious Gochujang Potato and Zucchini Soup!
Step 11
Ladle the hot Gochujang Potato and Zucchini Soup into beautiful bowls and enjoy. It’s a satisfying soup that will make you want to finish every last drop with a bowl of rice.
