Gamjaguk (Potato Soup)

Method4 steps · about 40 min

1. 1

   Step 1: Soak the dangmyeon (3 ounces) in warm water for 20 minutes, then drain. Meanwhile thinly slice the beef (4 ounces) into short strips and mix it with the soup soy sauce (1 tbsp) and minced garlic (2 teaspoons). Halve the potatoes (12–14 oz) lengthwise and slice into half-moons about 1/3 inch thick. Slice the tofu (8 ounces) about 1/2 inch thick and cut the scallions (2) into 1-inch lengths.

   Soak dangmyeon while preparing other ingredients · 20 minUses 4 ounces beef (chuck, loin, brisket, etc.) · 1 tbsp soup soy sauce (gukganjang) · 2 teaspoons minced garlic · 12–14 oz potatoes (2–3 medium) · 8 ounces tofu · 3 ounces dangmyeon (sweet potato starch noodles) (soaked in warm water for 20 minutes) · 2 scallions (1 if large) · Warm water, as needed to soak dangmyeon

2. 2

   Step 2: In a medium pot, sauté the beef until all the pieces turn brown.

   Uses Beef strips seasoned with soup soy sauce and garlic

   
3. 3

   Step 3: Pour in 6 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 5 minutes.

   Simmer covered · 5 minUses Browned seasoned beef · 6 cups water for soup

   
4. 4

   Step 4: Add the prepared potatoes and tofu to the beef broth. Season with salt (about 1 tsp as a guide) and pepper to taste. Bring back to a boil and cook until the potatoes are just tender, about 5 minutes; avoid overcooking them. Add the drained soaked dangmyeon and scallions and boil for another 1–2 minutes, continuing as needed until the noodles are tender.

   Cook potatoes until just tender, then add noodles · 5 minUses Beef broth · Sliced potatoes and tofu · Drained soaked dangmyeon · Cut scallions · Salt, about 1 tsp or to taste · Black pepper, to taste