Comforting Potato and Egg Soup
Comforting Potato and Egg Soup
How to Make Simple Potato and Egg Soup (Gamja Gyeran Guk)
This potato and egg soup was quickly made with ingredients I had on hand for my partner who had to rush out after eating. Without any special seasonings, it’s a mild and satisfying soup that fills you up with just one bowl, using just eggs and potatoes. The recipe is measured using a rice spoon for easy following.
Potato and Egg Soup Ingredients- 2 Potatoes (approx. 272g)
- 1 Fresh Egg
- 73g Onion
- 9g Green Onion (Scallion)
- 0.7 Tbsp Minced Garlic
- 1 Cheongyang Pepper (approx. 6g)
- 2 Bouillon Cubes (for soup stock)
- 1 Liter Water
Seasoning for Potato and Egg Soup- 2 Tbsp Anchovy Sauce (like Kkanari Aekjeot)
- 1 Tbsp Sesame Oil
- Salt to taste
- 2 Tbsp Anchovy Sauce (like Kkanari Aekjeot)
- 1 Tbsp Sesame Oil
- Salt to taste
Cooking Instructions
Step 1
First, peel the potatoes and rinse them under running water. Cut each potato in half lengthwise, then slice them into half-moon shapes about 4-5mm thick. Finely chop the Cheongyang pepper and green onion.
Step 2
Thinly slice the onion into strips about 3mm thick. Prepare 2 bouillon cubes for a convenient soup base and 0.7 tablespoons of minced garlic.
Step 3
Get ready 1 liter of water, 2 tablespoons of anchovy sauce for added umami, 1 tablespoon of sesame oil for a nutty aroma, and 1 fresh egg.
Step 4
Carefully crack the egg into a bowl. Whisk it gently with chopsticks or a fork until the yolk and white are well combined to create the egg mixture.
Step 5
Now, grab a pot. Add the sliced potatoes and 1 tablespoon of sesame oil. Over medium heat, stir-fry the potatoes for about 1 minute, just until they are coated with the sesame oil. You’ll notice a savory aroma rising from the potatoes.
Step 6
After about 1 minute of sautéing, pour in 1 liter of water and add the 2 bouillon cubes. Give it a quick stir. Then, turn the heat up to high and bring the soup to a boil.
Step 7
As the soup starts to boil vigorously, you’ll see foam rising to the surface. Skim off this foam with a spoon. This step helps to make the broth clearer and cleaner.
Step 8
Once the foam is removed, reduce the heat to medium. Let the soup simmer for about 2-3 minutes, or until the potatoes are tender. The cooking time may vary depending on the thickness of your potato slices, so adjust accordingly.
Step 9
When the potatoes are almost cooked, add 2 tablespoons of anchovy sauce. This is the secret to a deeper, richer flavor in your soup.
Step 10
Finally, season with a pinch of salt to taste. Using both anchovy sauce and salt can create a more complex and satisfying flavor profile.
Step 11
To check if the potatoes are fully cooked, insert a toothpick into one of the potato pieces. If it goes in smoothly and effortlessly, they are perfectly tender.
Step 12
Once the potatoes are cooked, add the sliced onions and chopped Cheongyang pepper to the pot. Stir gently. Bring the soup back to a gentle boil.
Step 13
When the soup is boiling again, slowly drizzle the whisked egg mixture in a circular motion around the edges of the pot. As the egg cooks and begins to float and form soft curds, gently stir it in. Be careful not to stir too vigorously, as this can break up the egg too much.
Step 14
Lastly, add the chopped green onion and minced garlic. Give it another light stir. This will add a fresh and invigorating aroma and taste to your soup.
Step 15
Let it simmer for another moment, and your simple yet hearty potato and egg soup is ready! Enjoy this comforting dish with a bowl of warm rice.
