Hearty and Refreshing Potato Soup (Gamjaguk) with Fresh Potatoes
Simple Recipe for Delicious Gamjaguk Using Fresh June Potatoes or Sumi Potatoes
Potatoes are said to be in season starting from June. I made Gamjaguk! This soup is a wonderful meal on its own, made with fresh, seasonal potatoes. The harmony of clear, refreshing broth and tender potatoes is exquisite, making it the best home-style meal to fill you up from the inside. Let me share the secret to its simple yet deep flavor!
Soup Ingredients- 1 medium potato (fresh or Sumi variety)
- 1/2 medium onion
- 1/2 stalk of leek (white part)
- 1 egg
- A little sesame oil
Broth and Seasoning- 500mL water
- 1/3 Tbsp dried anchovy and kelp broth base (or commercial broth)
- 1/2 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp fish sauce (Aekjeot)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- Salt to taste
- 500mL water
- 1/3 Tbsp dried anchovy and kelp broth base (or commercial broth)
- 1/2 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp fish sauce (Aekjeot)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- Salt to taste
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and cut them into about 2cm cubes. Dice the onion into similar-sized pieces. Chop the leek into small pieces to add aroma. Lightly beat the egg in a separate bowl.
Step 2
Heat a pot over medium heat and add a little sesame oil. Add the cubed potatoes and sauté them. Stir-fry until the potatoes start to become slightly translucent as they absorb the sesame oil. Sautéing them like this will bring out their natural sweetness, making the broth even more delicious.
Step 3
Once the potatoes begin to show a slight color, add the diced onion and sauté together with the potatoes for about 1 minute. The sweetness of the onion will also be released, adding to the depth of the soup’s flavor.
Step 4
Now, pour 500mL of water into the sautéed potatoes and onions. Add 1/3 Tbsp of dried anchovy and kelp broth base to enhance the umami. (If you don’t have broth base, you can omit it and slightly increase the amount of water.)
Step 5
Add 1/2 Tbsp of soy sauce for soup, 1 Tbsp of fish sauce, 1/2 Tbsp of minced garlic, and a pinch of black pepper. Bring to a boil over high heat and simmer vigorously for about 5 minutes. It’s important to let the ingredients simmer so their flavors fully infuse into the broth.
Step 6
After boiling for 5 minutes, taste the broth and add a little salt if needed to adjust the seasoning to your preference. For a clean taste, I recommend adjusting with soy sauce for soup or fish sauce, and for a deeper flavor, use salt.
Step 7
Once the seasoning is just right, reduce the heat to low. Slowly drizzle in the beaten egg in a circular motion. Once the egg is cooked, turn off the heat, and finally, garnish with the chopped leeks. Your hearty and refreshing Gamjaguk is now complete! Enjoy it while it’s warm.
