Step 1

First, let’s prepare our star ingredient: the potatoes. If your potatoes are large, use two; if they are medium-sized, use three. We’ll get them ready for washing.

Step 2

In a medium-sized or larger pot, add about 1.5 liters (approximately 7-8 cups) of water. Place the seafood stock pack (or anchovy/kelp) in the water to create a flavorful broth. It’s time to make our delicious base!

Step 3

Peel the potatoes using a peeler, then cut them into bite-sized pieces, about 1 cm thick. Avoid cutting them too thin, or they might break apart during cooking. Aim for a nice, consistent thickness.

Step 4

Once you’ve cut the potatoes into 1 cm thick pieces, slice each piece in half to create a soft, half-moon shape. This shape helps them cook evenly and distribute nicely in the soup.

Step 5

Thinly slice the green onion and Korean green chili pepper on an angle for aromatic flavor and a hint of spice. If using, slice the red chili pepper diagonally as well. Coarsely shred the onion.

Step 6

Once the broth has simmered and released its delicious aroma, remove and discard the stock pack (or the ingredients used for the broth). We want a clear, flavorful broth.

Step 7

Crack one egg into a small bowl. Gently whisk it with chopsticks, just enough to break the yolk and incorporate some of the white without fully mixing them. This will create beautiful ribbons of egg in the soup.

Step 8

Add the prepared potatoes to the boiling broth. Cook for about 8 to 10 minutes, or until the potatoes are tender and cooked through. As the soup boils, you might see starchy foam rise to the surface; skim this off with a ladle for a cleaner broth.

Step 9

When the potatoes are nearly cooked and appear translucent, add 1/2 Tbsp of soup soy sauce, 1/2 Tbsp of minced garlic, one pinch of coarse sea salt (or adjust with 1/3 Tbsp of seasoned salt), and a pinch of black pepper. Stir gently to dissolve the seasonings and let it simmer for a moment to blend the flavors. (If you enjoy a little extra umami and aren’t sensitive to MSG, a tiny pinch of MSG can enhance the taste.)

Step 10

Add all the prepared vegetables – green onions, onions, green chilies, and red chilies (if using) – to the pot. Continue to simmer briefly to infuse their flavors into the broth. Be careful not to overcook them; you want them to retain a slight crunch.

Step 11

This is the final step! Slowly drizzle the lightly beaten egg around the edges of the simmering soup. Once the egg forms beautiful ribbons, turn off the heat immediately. The residual heat will gently cook the egg, keeping it tender and preventing it from clumping.

Step 12

And there you have it! A simple, hearty, and delicious Potato Egg Soup is ready. Enjoy it with a warm bowl of rice!

Step 13