Potato Yukgaejang (Spicy Potato Soup) recipe - ingredients, nutrition and when to eat it
A spicy soup made by stir-frying potatoes, fernbrake, and green onions in chili oil before simmering them together.
A spicy soup made by stir-frying potatoes, fernbrake, and green onions in chili oil before simmering them together. It’s perfect with rice on a cold day, and makes a hearty, savory meal even without meat.
Vegetables · 35 minutes to cook
Nutrition (per 903.5g serving): 305.3 kcal · protein 8.8g · carbohydrate 40.1g · fat 13.6g · sodium 2217.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the chili flakes briefly over low heat for a clean chili-oil aroma.
Tips: Potatoes can fall apart during a long simmer if sliced too thinly.
Tips: Letting the soup cool once and reheating it helps the fernbrake and broth flavors blend together.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Potato — 150 g
- Blanched bracken — 50 g
- Green onions — 1 pc
- Onion — 40 g
- Garlic — 1 Tbsp
- Chili oil — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Water — 550 ml