Potato and Egg Soup – Mix Salted Shrimp into the Egg and Watch the Broth Transform

Steps

1. 1

   Prepare the dried anchovies; put 1.5L water, an anchovy dashi pack, and the dried kelp into a pot and bring to a boil. Once boiling, remove the kelp.

2. 2

   Cut the potatoes into bite-sized pieces. Slice the green onion into rounds. Beat the eggs.

3. 3

   Add 2 tbsp of saeujeot brine (liquid only) to the beaten eggs and mix well.

4. 4

   Add the potatoes and 2 tbsp anchovy fish sauce to the broth, cover with a lid, and cook for 10 minutes.

5. 5

   Once the potatoes are tender, remove the anchovy pack, then pour in the egg mixture gradually while stirring rapidly to form thin egg threads. Turn off the heat immediately.

6. 6

   Add sliced green onion and 2 pinches of fine salt.