Hearty and Tender Korean Potato Soup (Gamjaguk)
Whipping Up a Comforting Potato Soup on a Rainy Day
This deeply simmered Gamjaguk is so tender that the potatoes practically melt in your mouth without the need to chew. The rich broth, combined with the yielding potatoes, makes for an incredibly satisfying meal, especially when you add a bowl of rice to it and enjoy it with kimchi. Best of all, it’s simple to make! Here’s how you can prepare this comforting soup.
Main Ingredients- 3 medium-sized new potatoes
- 1/2 bunch green onions
- 1 egg (for egg wash)
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash the new potatoes thoroughly. You’ll need about three medium-sized potatoes. Slice them thinly, about 0.5cm thick; this will make the soup wonderfully smooth and flavorful. Chop about half a bunch of green onions. Crack one egg into a small bowl and whisk it well to create an egg wash.
Step 2
Take a deep pot and place it over medium heat. Add 1 tablespoon of perilla oil. Once the oil is warm, add the sliced potatoes, 1 tablespoon of minced garlic, and 1 tablespoon of soy sauce for soup. Gently stir-fry the potatoes for about 1-2 minutes, being careful not to mash them. Sautéing the potatoes like this really deepens the flavor of the soup.
Step 3
After the potatoes have been lightly coated with oil and seasonings, it’s time to add water. Pour in enough water to cover the ingredients, or about 1.5 times the volume of the ingredients. Gently stir everything to combine, scraping any bits stuck to the bottom of the pot. Once everything is mixed, cover the pot with a lid and bring it to a boil over high heat.
Step 4
Once the soup comes to a rolling boil, reduce the heat to medium. Remove the lid, add all the chopped green onions, and slowly drizzle the whisked egg wash around the edges of the pot. Wait about 10 seconds for the egg to start setting, then gently stir the soup to incorporate the egg. This will create beautiful ribbons of cooked egg throughout the broth.
Step 5
When the soup boils up again, it’s time to season. Stir in 1 tablespoon of fish sauce for added umami, and add 1/4 tablespoon of salt to adjust the taste. (Feel free to adjust the amount of fish sauce and salt to your preference.) Finally, sprinkle in a pinch of black pepper for aroma. Cover the pot again, reduce the heat to low, and let it simmer for another 5-7 minutes, or until the potatoes are completely tender. You can check for doneness by piercing a potato with a chopstick; it should go in easily.
Step 6
Ladle the delicious, hot potato soup into serving bowls. Enjoy this steaming bowl of Gamjaguk with a side of rice and some fresh kimchi or radish kimchi. It’s the perfect comforting meal for a rainy day or any chilly weather, sure to warm everyone up!
