Hearty Potato Soup (Gamjaguk)
A Warm Hug in a Bowl: Cozy Potato Soup for a Snowy Day
When the little ones come inside with frosty hands after building snowmen, there’s nothing better than a comforting bowl of hot soup! This Gamjaguk is a Korean staple, perfect for warming up chilled bodies. Packed with chunks of tender potato and simmered in a savory anchovy and kelp broth, it’s a nourishing and delicious meal. Serve it piping hot with a side of rice for the ultimate cozy experience. This recipe is simple yet incredibly satisfying, bringing warmth and joy to your family table.
Main Ingredients- 1 medium potato
- 1/4 onion
- 1 handful of green onions
- 20-30 dried anchovies (for broth)
- 2 pieces of dried kelp (about 10×10 cm each)
Seasoning- 0.5 Tbsp Korean soy sauce (Guk-ganjang)
- 0.5 Tbsp Mirin (rice wine)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp salt (adjust to taste)
- A pinch of black pepper
- 0.5 Tbsp Korean soy sauce (Guk-ganjang)
- 0.5 Tbsp Mirin (rice wine)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp salt (adjust to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Let’s start by making a flavorful broth for our potato soup. In a pot, combine 6-7 cups of cold water with the dried kelp and anchovies. Once the water begins to boil, remove the kelp immediately. Reduce the heat to low and let the anchovies simmer for about 5-7 minutes to extract their savory essence. Be careful not to overcook the anchovies, as they can release a bitter taste.
Step 2
While the broth is simmering, prepare your vegetables. Thoroughly wash the potato and cut it into generous 0.7-1 cm thick pieces. Slicing them too thinly might cause them to break apart during cooking, while pieces that are too thick will take longer to soften. Slice the onion thinly and cut the green onions diagonally.
Step 3
Once the broth is ready, strain out all the anchovies, leaving only the clear, savory liquid. This step ensures a clean and delicious flavor for your Gamjaguk.
Step 4
Now, add the sliced potatoes to the simmering broth and let them cook for about 5 minutes. Once the potatoes are slightly tender, add the sliced onion. Season the soup with 0.5 Tbsp of Korean soy sauce, 0.5 Tbsp of Mirin, 0.5 Tbsp of minced garlic, and 0.5 Tbsp of salt. Continue to simmer over medium heat until the potatoes are easily pierced with a fork. You can adjust the seasoning with soy sauce and salt to your preference.
Step 5
Traditionally, green onions are added towards the end for their fresh aroma. However, for children, it’s often better to add them earlier to mellow out their sharpness. Let the green onions cook thoroughly until they are soft, infusing their sweetness into the soup. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 6
Finally, add a pinch of black pepper. It’s best to add pepper just before turning off the heat to preserve its fragrance and add a subtle kick. Bring the soup to a rolling boil for a final moment before turning off the heat. Your delicious potato soup is ready! Serve it steaming hot with rice for a comforting meal that the whole family will enjoy on a cold day.
