4.6 from 108 votes
Gamjaguk (Potato Soup)
Gamjaguk is a Korean potato soup featuring thinly sliced beef marinated in soy sauce and garlic, simmered with sliced potato halves, tofu, and sweet potato starch noodles. The broth is seasoned with soup soy sauce, salt, and pepper, resulting in a clear and savory soup with tender meat, soft potatoes, silky tofu, and chewy noodles. The addition of scallions at the end adds mild onion freshness.
Servings:
4
Course:
Main Course, Soup, Others
Cuisine:
Vegetarian
Ingredients
- 4 ounces beef chuck, loin, brisket, etc
- 1 tablespoon soup soy sauce gukganjang
- 2 teaspoons garlic minced
- 12 to 14 ounces potato 2 or 3 medium
- 8 ounces tofu
- 3 ounces sweet potato starch noodles soaked in warm water for 20 minutes, dangmyeon
- 2 scallions 1 if large
- salt to taste
- black pepper to taste
Instructions
- Thinly slice the beef into short strips and mix with the soup soy sauce and garlic. Cut the potato in half lengthwise, and slice into half-moon shapes (about ⅓ - inch thick). Slice the tofu into 1/2-inch thick pieces. Cut the scallions into 1-inch lengths.
- In a medium pot, sauté the beef until all the pieces turn brown.
- Pour in 6 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 5 minutes.
- Add the potatoes, tofu, and salt (about 1 teaspoon) and pepper to taste. Bring it to a boil, and cook until potatoes are cooked, about 5 minutes. Be careful not to overcook the potato. Drop the the noodles and scallions in, and boil for an additional minute or two.
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