Spicy potato guk is a very simple and useful daily soup that is especially good on cold days because the spicy broth makes your body warm. Many people usually have potatoes and onions on hand. So if your groceries are running low, and you want to cook something with what you have, this is a great recipe for that. 🙂 If you love potatoes and spicy food like me, try it someday.
Yield: 3 Servings
Short Korean Lesson
- JiPye (지폐) = Bill (Money)
- DongJeon (동전) = Coin (Money)
- 1½ Cup Potato
- ½ Cup Onion
- 2 Green Onions
- 1 Red Hot Pepper
- 4 Cups Water
- 4 Pieces Dried Kelp (1×1 inch)
- 1 Anchovy Pack (or 6 pieces Anchovies)
- ½ Tbsp Hot Pepper Powder
- ½ Tbsp Soup Soy Sauce
- ½ Tbsp Minced Garlic
- 1 tsp Sesame Oil
- ½ tsp Salt
To make the broth, boil 4 pieces of kelp (1×1 inch) and one dried anchovy pack (or 6 pieces of dried anchovies) in 4 cups of water on medium-high in a covered pan. Once it starts to boil, cook for 5 minutes.
Meanwhile chop the vegetable ingredients. Slice 1½ cups worth of potatoes into half-inch, half-moon shapes. Cut ½ cup worth of onion into ½ inch pieces. Chop two green onions into 1-inch pieces and one red hot pepper into ½ inch pieces.
Remove the kelp after the 5 minutes are up. Boil for another for 5 minutes and then remove the anchovy pack.
Add the potato and onion into the broth.
Once the broth starts to boil again, add all of the ingredients for the seasoning: ½ Tbsp of hot pepper powder, ½ Tbsp of soup soy sauce, ½ Tbsp of minced garlic, 1 tsp of sesame oil, and ½ tsp of salt. Cook it for about 10 minutes on medium-high, or until the potato has completely cooked.
Add the chopped green onion and red hot pepper. Cook for one minute and turn off the heat.
We ate this soup for supper tonight. My husband gave this an “A” for his “soup rating category.” During this coming winter, I want to post more Korean soup recipes for you. 😉 Therefore, I am glad that I can share this delicious spicy soup recipe with you today. Have a great week and please keep in touch. 😉