Gamjaguk (Potato Soup)
a hearty Korean potato soup made with beef, tofu and noodles!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.