STEP 1/11
Please prepare the ingredients first.
You can add anchovies for the broth, but I used a commercial seafood broth pack.
STEP 2/11
In a pot of moderate size, add half water (approximately 7 cups - adjust the volume according to the number of people) and boil the anchovies (or stock packs).
STEP 3/11
Shred the potatoes and onions while the broth is boiling, and slice fish cakes, green onions, and cheongyang peppers diagonally.
STEP 4/11
When the broth is thick, throw away the seafood stock pack and add the potatoes first and cook over medium heat for 5 minutes.
STEP 5/11
Add 1 tablespoon of soy sauce and season it.
STEP 6/11
When the starch foam rises up while boiling, roll it with a ladle for its appearance.
STEP 7/11
When the potatoes are semi-transparent, add all the chopped vegetables and bring to a boil.
STEP 8/11
Add 1/2 tablespoon of minced garlic and 1/2 tablespoon of red pepper powder.
STEP 9/11
When all ingredients are cooked evenly and the soup begins to taste, season and adjust to taste with salt and pepper.
STEP 10/11
The spicy and light potato fish cake soup is done
STEP 11/11
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