The weather is so cold these days, right? On days like this, don’t you just crave something that’s been simmered for ages? Something you can just slurp down that warms you up from the inside out and makes your whole day feel cozy?
And you want it to be simple, too.
A perfect recipe made with just four potatoes and some leftover cabbage you probably already have at home. Simple, comforting, and incredibly delicious.
Why You’ll Love This “Melting” Soup
1. It’s Budget-Friendly
Using leftover wrap cabbage (ssam) or scraps and basic potatoes. That’s it.
2. The “Melting” Texture
Cut the potatoes huge and the onions super thin. The result? The potatoes dissolve in your mouth without chewing, and the onions vanish into the broth for pure sweetness.
3. Deep Flavor without Garlic
Surprisingly, zero garlic. The depth comes from toasting the anchovies and letting the vegetables do the work.
4. Effortless
It’s basically two steps—boil the veggies, then infuse the broth. Simple, right?
things You Need
Special Equipment/Instruments:
- Large soup pot (approx. 3-4 liters capacity)
- Kitchen shears or knife
- Optional: Soup pouch or tea ball for the anchovies (makes removal easier)
Ingredients:
- The Base:
- 4 large Potatoes (Russet or Yukon Gold work well), peeled
- 1 large Onion
- ~300g (approx. 4 cups loosely packed) Napa Cabbage or Korean Ssam Cabbage (leftover leaves/scraps are perfect)
- 1.7 Liters Water (approx. 7 cups)
- The Seasoning & Broth:
- 1 tbsp Salt (start with less and adjust to taste—the script calls for “4 pinches” initially, but for 1.7L water, you will likely need closer to a tablespoon total)
- 1-2 tsp Sesame Oil (Script says “2 pinches/dashes”)
- 1 piece Dried Kelp (Dashima), approx 3×3 inches
- 30 Dried Soup Anchovies (medium to large size)
- The Garnish:
- 1 Scallion (green onion), chopped
- Dried Chili Peppers (Mild or Spicy, depending on preference)
- Optional: A dash of Doenjang (soybean paste) or fresh Chili for a kick
Getting Prepped: Chopping Our Veggies
1. Cut the potatoes chunky
First up, the potatoes! Cut these four big potatoes into chunky pieces. 1 to 1.5 cm thick half-moons. Don’t worry about them being too big, because we’re gonna boil them until they’re super tender and practically fall apart. Toss the chopped potatoes into a large pot.
2. Slice the onion thin
Next, the onion! Slice this onion really thin horizontally. The reason for this is, want it to basically melt into the soup when it cooks. You won’t even feel it when you’re eating. Add the sliced onion to the pot with the potatoes.
3. Tear the cabbage
Finally, the cabbage! I’m using leftover napa cabbage. Just tear it up with your hands, or if the pieces are big, cut them roughly. You don’t need to chop it finely at all. Add the cabbage right into the pot.
Let’s Get Cooking!
1. Add water and salt
First, add about 4 pinches of salt over the vegetables. Then, pour in your water. 1.7 liters, which is about 8 to 9 cups. You want to fill your pot about 80% full so it covers the ingredients.
2. The first boil
Put the pot on the stove and set the heat to medium-high. Here’s a little trick: leave the lid slightly ajar so it doesn’t boil over. We’re going to simmer this for 20 minutes after it starts boiling.
The Finishing Touches!
1. Check the texture
After 20 minutes! Open the lid—it should smell sweet! The potatoes should be all soft and tender.
2. Add the flavor boosters
Now for the extra flavor! Add 2 tablespoons of sesame oil, one big piece of kelp (dashima), and your dried anchovies.
Tip: Put my 30 large roasted anchovies in a little pouch so they are easy to remove later.
3. Adjust the seasoning
Give it a little stir and taste the broth. If it need more salt (added another 1/2 pinch here).
4. Final simmer
Now, let the soup simmer for 10 more minutes so all those flavors from the anchovies and kelp can really meld together.
Time to Enjoy!
1. Serve it up
First, take out the kelp and the anchovy pouch. We got all the deliciousness from them, so they can go now. Ladle the soup into a bowl.
2. Garnish
To garnish, you can chop up some hot peppers if you like a little kick, and of course, add some fresh chopped green onions! and then your delicious Cabbage and Potato Soup is ready. Enjoy
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Do I really need to use 30 anchovies?
Yes! Since we aren’t using meat stock or garlic, the anchovies are the powerhouse of flavor here. They provide that deep, savory umami that makes the clear broth taste rich. If you skimp on them, the soup might taste a bit like plain water.
Can I use regular round cabbage instead of Napa cabbage?
You can, but Napa cabbage (or leftover ssam cabbage) is much softer and sweeter. Regular green cabbage takes longer to cook down and has a stronger, more fibrous texture. If you want that u0022meltingu0022 vibe, stick to Napa.
My anchovies smell fishy, what do I do?
If you’re worried about the smell, two tips: 1) Toast the dried anchovies in a dry pan for a minute before adding them to the water—this removes moisture and fishiness. 2) Be sure to remove the heads and guts (black belly part) if you aren’t using premium quality anchovies.
Why do we add the oil and anchovies after 20 minutes?
We want the vegetables to fully soften and release their natural sweetness first. Adding the anchovies for just the last 10 minutes ensures the broth stays clean and doesn’t get bitter or murky from over-boiling the fish.
Melt-in-Your-Mouth Potato & Cabbage Soup
Course: Soup / MainCuisine: KoreanDifficulty: Very Easy3-4
servings10
minutes30
minutes180
kcal40
minutesA deeply comforting, budget-friendly Korean soup made with chunky potatoes, napa cabbage, and a savory anchovy broth. The vegetables simmer until they literally melt in your mouth.
Ingredients
- Equipment Needed:
Large Pot
Knife & Cutting Board
- Ingredients:
4 large Potatoes, peeled and cut into 1.5cm chunks
1 large Onion, thinly sliced
300g Napa Cabbage (approx 10 oz), roughly torn
1.7 L Water
1 tbsp Salt (divided; adjust to taste)
2 tsp Sesame Oil
1 piece Dried Kelp (Dashima)
30 Dried Soup Anchovies
1 stalk Green Onion (Scallion), chopped
2-3 Dried Red Chili Peppers (mild or spicy)
Directions
- Chop Veggies: Cut the 4 potatoes into large, thick chunks. Slice the large onion very thinly. Rinse the cabbage and trim the ends (leave whole or tear roughly).
- Initial Simmer: In a large pot, combine potatoes, onion, and cabbage. Add about 1/2 tbsp of salt and pour in 1.7L of water.
- Cook: Bring to a boil over medium-high heat with the lid slightly open. Simmer for 20 minutes until potatoes are very tender.
- Make Broth: Add the sesame oil. Add the rinsed kelp and the dried anchovies (add anchovies directly or in a soup pouch).
- Final Boil: Boil for 10 more minutes with the lid OFF.
- Serve: Remove kelp and anchovies. Taste and adjust salt (add remaining salt if needed). Garnish with chopped scallions and dried chilies.
Notes
- Texture: The potatoes are cut large on purpose so they don’t disintegrate completely, but they will be soft enough to eat without chewing.
- Onions: Slice them paper-thin! We want them to dissolve into the soup to create a natural sweetness.
- Anchovies: If you have high-quality shiny/silver anchovies, you don’t need to remove the heads/guts. If you are sensitive to bitterness, feel free to remove them. Toasting them in a dry pan before adding makes the broth nuttier.
- Variations: Add a little Cheongyang chili pepper for spice, or a spoonful of doenjang (soybean paste) for extra umami.
