Comforting Potato and Egg Drop Soup (Gamja Gyeran Guk)
How to Make a Simple and Delicious Potato Egg Drop Soup
Experience the delightful combination of fluffy potatoes and silky eggs in this light and comforting Korean soup, ‘Gamja Gyeran Guk’. The subtle sweetness of the potatoes beautifully complements the delicate flavor of the eggs, creating a soul-warming broth enriched with fresh vegetables. Perfect for a light meal or a side dish, this soup is both nourishing and incredibly easy to make.
Main Ingredients
- 2 medium potatoes
- 3 large eggs
- 1/2 medium leek
- 1/4 small onion
- 1 Korean chili pepper (optional, for a touch of heat)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and slice them into half-moon shapes, about 0.7cm thick. Thinly slice the leek and onion into shreds. Finely chop the Korean chili pepper, removing the seeds if you prefer less heat (leave them in if you enjoy spiciness).
Step 2
In a bowl, crack the 3 eggs. Gently whisk them with chopsticks, breaking up the chalazae (the white stringy bits) until well combined. Avoid creating too much foam.
Step 3
Pour 1.5 liters of water into a pot and add the 3 sheets of dried kelp. Bring the water to a boil over high heat. As soon as it boils, remove the kelp immediately to prevent the broth from becoming cloudy or bitter.
Step 4
Add the shredded leeks and onions to the boiling broth. Let them simmer for about 2-3 minutes until slightly tender, allowing the vegetables to infuse their fresh flavor into the soup.
Step 5
Now, add the sliced potatoes to the pot. Continue to simmer for about 5-7 minutes, or until the potatoes are tender and slightly translucent. Properly cooked potatoes should be soft and fluffy.
Step 6
When the potatoes are almost cooked, slowly drizzle the whisked eggs into the pot from the sides in a thin stream. This technique helps create beautiful, delicate egg ribbons rather than clumps. Do not stir the soup immediately; let the egg set slightly.
Step 7
Once the egg has set into soft curds, stir in the 2 tablespoons of tuna extract and 0.5 tablespoon of salt. (If you don’t have tuna extract, a mixture of 1 Tbsp soy sauce and 1 Tbsp fish sauce works well.)
Step 8
Finally, add the chopped Korean chili pepper and simmer for another minute. Taste the soup and adjust the seasoning with more salt if needed, according to your preference. Your comforting Potato Egg Drop Soup is now ready to be enjoyed!
