Spicy Tuna and Potato Seaweed Soup
Spicy Tuna and Potato Seaweed Soup
How to Make a Delicious and Spicy Tuna and Potato Seaweed Soup
A hearty and flavorful spicy seaweed soup featuring tender potatoes and savory tuna. Perfect for a quick meal or a comforting hangover cure.
Main Ingredients- 20g dried seaweed
- 1 can (150g) tuna
- 2 medium potatoes
- 1/2 onion
- 2 Korean chili peppers (cheongyang peppers)
- 6 cups (1.2 liters) water
Seasonings- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
Begin by rehydrating the 20g of dried seaweed. Soak it in cold water for about 10 minutes until it becomes soft and pliable. Once rehydrated, rub it between your hands to thoroughly rinse away any grit, then squeeze out excess water. Be careful not to soak the seaweed for too long, as it can become mushy.
Step 2
After squeezing out the water, lay the seaweed flat on a cutting board. Chop it into 4-5 cm lengths. Cutting it slightly thicker will prevent it from breaking apart too much during cooking.
Step 3
Peel and wash the 2 medium potatoes. Cut them into bite-sized pieces, about 0.5 cm thick. Slicing them not too thick will ensure they cook evenly and quickly.
Step 4
Chop the 1/2 onion into large pieces. Larger chunks will release their sweetness into the soup and add a pleasant texture.
Step 5
Finely chop the 2 Korean chili peppers (cheongyang peppers) to add a spicy kick. If you prefer less heat, you can omit these or adjust the quantity.
Step 6
Prepare one 150g can of tuna. You can add more tuna if you particularly enjoy it.
Step 7
In a pot, gently press the tuna can to drain most of the oil, then add 1 tablespoon of sesame oil. (Tip: The oil from the tuna can is nutritious and adds flavor, so it’s often recommended to use it. If you find the oil too strong, you can strain it through a sieve before using.)
Step 8
Add 1 tablespoon of minced garlic to the pot with the tuna oil and sesame oil. Then, add the sliced potatoes and onions. Sauté over medium-low heat until the potatoes and onions become translucent.
Step 9
Once the potatoes and onions are softened, stir in 2 tablespoons of gochujang (Korean chili paste) and cook for another minute, ensuring it doesn’t burn. Now, add the prepared seaweed to the pot and stir-fry for an additional 1-2 minutes. This step helps to remove any potential ‘seaweed smell’ and enhances the overall umami flavor.
Step 10
Pour in 6 cups (1.2 liters) of water. Add 2 tablespoons of fish sauce and 1 tablespoon of cooking wine (mirin) to season. (Tip: The saltiness of gochujang can vary by brand, so it’s best to start with 2 tablespoons of fish sauce and adjust to your taste. You can add more fish sauce if needed after tasting.)
Step 11
Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer gently for about 10-15 minutes, or until the potatoes are fully cooked and the flavors have melded beautifully.
Step 12
Finally, add the prepared tuna and chopped Korean chili peppers. Let the soup simmer for another 2-3 minutes to allow the flavors to combine. Avoid overcooking after adding the tuna, as it can become dry.
Step 13
Your delicious and hearty spicy tuna and potato seaweed soup is now ready! It’s perfect for serving with rice or as a comforting remedy for a hangover.
