The recipe I will introduce today is a clean-tasting Korean-style Potato Egg Soup that can be easily made at home with just potatoes, eggs, and very simple seasonings. It’s light and refreshing, making it great for breakfast, and you can add as many ingredients as you like. Most importantly, you can enjoy the fluffy potatoes right away, making it a simple meal even without rice! Let’s find out what the recipe is.
Potato Egg Soup Ingredients Introduction
Although I recommended 2-3 potatoes, the flavor of this dish actually comes from the sauces and other ingredients like green onions and garlic. Therefore, the amount of potatoes can be adjusted. If you plan to eat the potatoes instead of rice, you can add plenty, and if you are going to have it with breakfast, slicing 1-1.5 potatoes thinly is sufficient.
[Potato Egg Soup for 3-4 People]
- 2-3 potatoes
- 1 white part of a green onion
- 1 tablespoon of perilla oil
- 1 tablespoon of soy sauce for soup
- 2 eggs
- 1 teaspoon of minced garlic
- 1 tablespoon of salted shrimp
- Half a tablespoon of cooking wine
- A pinch of pepper
- 1 liter of water
- Cheongyang chili pepper (optional)
[Potato Egg Soup Recipe Summary]
- Peel and slice the potatoes into bite-sized pieces, and slice the green onion. Beat the 2 eggs in advance!
- Soak the potatoes in cold water for about 10 minutes to slightly remove the starch for a clearer style.
- Add 1 tablespoon of perilla oil to a pot and stir-fry the potatoes over low-medium heat until they are slightly golden.
- Add 1 liter of water, a pinch of pepper, 1 teaspoon of minced garlic, 1 tablespoon of salted shrimp, 1 tablespoon of soy sauce for soup, and half a tablespoon of cooking wine to the stir-fried potatoes and boil for about 10 minutes.
- Add the beaten eggs to the boiling soup, add the green onion, and bring to a boil again.
- Check the seasoning at the end and adjust with flavored salt. Usually, a pinch is enough.
🌶 If you want a spicy taste, try adding Cheongyang chili pepper.
🥔 You can also use diced or julienned potatoes instead of slicing them like I did.
🧂 Flavored salt is best for seasoning, but if you don’t have it, you can use a little salt and MSG.
🍴 Preparation time: 15 minutes
🍳 Cooking time: 15 minutes
Preparing Potato Egg Soup
The ingredient preparation for this recipe is very simple! First, cut the potatoes into your desired shape. You can soak them in cold water for about 10 minutes to slightly remove the starch, or if you want to prepare them the day before, add a few drops of vinegar to the water to completely remove the starch and rinse them once before using.
Slice the green onion diagonally or chop it finely! This completes the ingredient preparation! It’s very simple, right!?
Cooking Potato Egg Soup
Let’s start cooking right away! In a wide pot that can hold about 1.2-1.5 liters of water, add a tablespoon of perilla oil, or half a tablespoon if you don’t want it too oily, and heat over low heat!
Mix the potatoes well with the perilla oil and stir-fry them until they are slightly golden to prevent them from sticking! Note that if the surface of the potatoes burns, it can taste bitter when you add water and boil later, so be careful not to burn them! After stir-frying, pour in 1 liter of water.
Add a pinch of pepper, 1 teaspoon of minced garlic, 1 tablespoon of salted shrimp, 1 tablespoon of soy sauce for soup, and half a tablespoon of cooking wine, and mix well!
Boil the ingredients for about 10 minutes! For reference, I used ‘Yeondoo’ as the cooking wine, but using a similar type of sauce is not a big problem.
Once the potatoes are somewhat cooked, beat 2 eggs well and add them evenly. Make sure to stir well while adding so that the eggs don’t clump on one side. If you want to enjoy it completely clean, you can remove the egg strings before preparing.
Add the green onion at the end, bring to a boil once more, and check the seasoning. Adjust the seasoning with flavored salt if needed! Of course, you can also use soy sauce for soup and salted shrimp to flavor, but focus on achieving a clean taste as much as possible!
Potato Egg Soup Completion Gallery
Potato Egg Soup Completion & Taste
The completed Potato Egg Soup! This is how it looks. As you can see in the picture, it has a clear style and is light in taste, making it very easy to enjoy as a morning soup or meal replacement. Eating it with potatoes can be surprisingly filling.
I really enjoy having Potato Egg Soup with plenty of eggs and potatoes as a simple breakfast substitute. The leftover soup can be frozen and then thawed in the refrigerator the day before, making it very convenient to just boil it right away.
How about enjoying a spicy taste by adding Cheongyang chili pepper, or making it even more refreshing by adding kimchi? It’s so easy to make that you won’t regret it, and it boasts a delicious taste.
