Soup & Stew

Seaweed Soup with Potato

Name: Seaweed Soup with Potato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1.5 g Dried seaweed (miyeok); 40 g Potato; 1 g Minced garlic; 1 g Sesame oil; 2 g Soup soy sauce (guk-ganjang); 300 ml Water

감자미역국

A simple miyeok-guk of seaweed sautéed in sesame oil and simmered with potato, seasoned with soup soy sauce and garlic. Starch from the potato adds body and depth so less salt is needed.

🇰🇷 A twist on Miyeok-guk — see the classic korean seaweed soup recipe →

15mPrep

20mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds 🛒 Shop on Amazon
Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon
Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

How a Korean Meal Is Put TogetherRice, soup, side dishes and jang: planning a Korean table at home

📝 Step-by-Step Instructions

Soak the seaweed in water, drain and squeeze dry.

Peel the potato and cut into bite-sized pieces.

Heat the sesame oil in a pot, stir-fry the seaweed, then add the water and bring to a boil.

When the broth has developed, add the potato and cook until tender.

Season with soup soy sauce.

Add the garlic and boil briefly once more.

📊 Nutrition Facts (per serving)

35.4Calories (kcal)

2.5 gCarbs

1.1 gProtein

2.3 gFat

174.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.