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4.6 from 108 votes

Gamjaguk (Potato Soup)

a hearty Korean potato soup made with beef, tofu and noodles!

Servings: 4
Course: Main Course , Soup , Others
Cuisine: Vegetarian

Ingredients

  • 4 ounces beef (chuck, loin, brisket, etc.)
  • 1 tablespoon gukganjang (soup soy sauce)
  • 2 teaspoons minced garlic 
  • 12 to 14 ounces potatoes 2 or 3 medium
  • 8 ounces tofu
  • 3 ounces dangmyeon (sweet potato starch noodles) soaked in warm water for 20 minutes
  • 2 scallions 1 if large
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. In a medium pot, sauté the beef until all the pieces turn brown.
  3. 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.
  4. 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.