Hearty Potato Soup (Gamjaguk): A Comforting Korean Stew
Deliciously Refreshing and Savory Korean Potato Soup (Gamjaguk)
Hello everyone! Today, we’re making a wonderfully comforting soup using fluffy potatoes. This recipe yields a broth that’s both refreshing and rich with savory notes. It’s perfect for a hearty meal, especially when served with rice. Let’s get cooking!
Ingredients (Serves 6)
- 3kg Potatoes (medium-sized)
- 1 Carrot (medium-sized)
- 10 Cheongyang Peppers (adjust to your spice preference)
- 2 Green Onions (mostly the white parts)
- 3 Tbsp Soy Sauce for Soup (or salt to taste)
- 1 Tbsp Minced Garlic
- 10 cups Anchovy-Kelp Broth (or rice water)
- Pinch of Black Pepper
- Salt (to season)
Cooking Instructions
Step 1
First, peel the potatoes and cut them into large, roughly 2-3 cm cubes. Cutting them this size helps prevent them from breaking apart too much while cooking. Prepare the carrot by cutting it into similar-sized pieces as the potatoes.
Step 2
Finely chop the Cheongyang peppers after removing the seeds to add a pleasant spiciness. Slice the green onions diagonally, focusing on the white parts for a fragrant aroma. (Optional Tip: For a deeper flavor, you can make your own broth by soaking dried anchovies and kelp in cold water for about 30 minutes, or use the cloudy water from rinsing rice.)
Step 3
In a large pot, pour in the 10 cups of prepared anchovy-kelp broth (or rice water) and bring it to a boil over high heat. Once the broth is vigorously boiling, add the cubed potatoes and carrots. Let them simmer over medium heat for about 10-15 minutes, or until the potatoes and carrots are tender.
Step 4
Once the potatoes are somewhat cooked, stir in 3 tablespoons of soy sauce for soup (or substitute with salt) and 1 tablespoon of minced garlic. You can adjust the amount of garlic to your liking. Add the chopped Cheongyang peppers at this stage to give the soup a zesty kick.
