Spicy potato soup
Potato soup that has been boiled spicy and thick. It's good to eat rice, and you can also make sujebi here.
4 serving
Within 30 minutes
으나
Ingredients
  • Potato
    2ea
  • leek
    1/3ea
  • onion
    1/3ea
  • Pumpkin
    little
  • Cheongyang red pepper
    1ea
  • Water
    6cup
  • Sea tangle
    1piece
  • Anchovy
    15ea
  • red pepper paste
    1.5TS
  • Red pepper powder
    0.8TS
  • Korean style soy sauce
    little
  • crushed garlic
    1TS
Cooking Steps
STEP 1/3
First, water the anchovies. Put a piece of kelp and 15 anchovies in 6 cups of water and let them boil for 15 to 20 minutes. Start with high heat and lower the heat to make broth. Cut the potatoes into big pieces and sieve them slightly, slice the green onions and peppers diagonally, and shred the onions and pumpkins with potato thickness.
STEP 2/3
Remove anchovies and kelp from anchovy stock, dissolve 1.5 tablespoons of red pepper paste, add potatoes, and boil them. When the potatoes are almost done, add onions, green onions, pumpkins, minced garlic, and Cheongyang red pepper, season the soup and boil them for a while.
STEP 3/3
Tasty and spicy potato soup is done!
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