Photo: Korea Ministry of Food and Drug Safety

Potato Seaweed Soup (Gamja Miyeok-guk)

Name: Potato Seaweed Soup (Gamja Miyeok-guk)
Cuisine: South Korea
Ingredients: 1.5 g Dried seaweed (miyeok); 40 g Potatoes; 1 g Minced garlic; 1 g Sesame oil; 2 g Soup soy sauce (guk-ganjang); 300 ml Water

감자미역국

Soup & stew · Boiled

Soups & stewsCourse

35kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Potato Seaweed Soup (Gamja Miyeok-guk)

Not spicyVeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Dried seaweed (miyeok)건미역
1.5 g
Potatoes감자
40 g
Minced garlic다진마늘
1 g
Sesame oil참기름
1 g
Soup soy sauce (guk-ganjang)국간장
2 g
Water물
300 ml

Nutrition per serving

35kcal

2.5gCarbs

1.1gProtein

2.3gFat

174.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the seaweed in water, drain, and remove the moisture.
Peel the potatoes and cut them into bite-size pieces.
Heat sesame oil in a pot, stir-fry the seaweed, then add water and boil.
When the broth has developed, add the potatoes and boil until cooked.
Add the soup soy sauce to adjust the seasoning.
Add the minced garlic and boil a little longer to finish.

💡 TipThe starch from the potatoes adds depth of flavor, so you can use less salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.