Simple Korean Potato Soup (Gamjaguk)
Cozy Up with Korean Potato Soup: A Comforting Classic
Looking for a hearty and flavorful soup that’s both comforting and surprisingly easy to make? Look no further than Korean Potato Soup (감자국 – Gamja Guk)! This isn’t your average potato soup; it’s a subtly seasoned, deeply savory broth packed with tender potatoes and a unique umami flavor thanks to the use of dashida (often made with kombu and anchovies) and fish sauce. It’s a staple in Korean home cooking, and once you try it, it’s sure to become a favorite in yours too.
This recipe delivers a wonderfully comforting experience, perfect for a chilly evening or when you’re craving something nourishing. The key to a great Korean Potato Soup is the broth. Using rice water (the water left over from rinsing rice) adds a lovely starchiness and subtle sweetness. Combined with kombu and dried anchovies, it creates a base that’s far more complex than just water or chicken broth.
What makes this Korean Potato Soup special?
- Unique Broth: The combination of rice water, kombu, and anchovies creates a deeply flavorful and slightly sweet broth.
- Simple Ingredients: You likely have many of the ingredients already in your pantry.
- Comfort Food: This soup is incredibly comforting and satisfying.
- Easy to Make: Despite the depth of flavor, it’s a surprisingly simple recipe.
Tips for the Best Korean Potato Soup
- Potato Choice: Russet or Yukon Gold potatoes work best. Russets will create a slightly thicker soup, while Yukon Golds are creamier.
- Rice Water: Don’t discard the water from rinsing your rice! It’s a key ingredient in this soup.
- Anchovy Flavor: If you’re not a fan of anchovies, you can use a vegetarian dashida powder instead.
- Seasoning: Taste and adjust the seasoning as needed. You may want to add a pinch of salt or a dash of fish sauce to enhance the flavor.
Frequently Asked Questions
Q: Can I make this soup vegetarian or vegan?
A: Yes! Simply omit the anchovies and use a vegetarian dashida powder or vegetable broth instead of the rice water and anchovy kombu broth.
Q: What kind of potatoes are best for this soup?
A: Russet or Yukon Gold potatoes work best. Russets will create a slightly thicker soup, while Yukon Golds are creamier.
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup a day or two ahead of time. The flavors will actually develop more over time. Just store it in an airtight container in the refrigerator.
Q: What does ‘dashida’ mean?
A: Dashida is a Korean soup stock powder or broth base, often made from kombu (kelp) and anchovies. It adds a lot of umami flavor to the soup.
Get ready to enjoy a bowl of warm, comforting, and incredibly flavorful Korean Potato Soup! It’s a dish that’s sure to become a staple in your kitchen.
Korean Potato Soup
Ingredients
- 4 medium potatoes Russet or Yukon Gold
- 4 cups rice water From rinsing rice
- 1 piece kombu seaweed Approximately 4x4 inches
- 1 tablespoon olive oil
- 4 dried anchovies anchovies
- 1 teaspoon salt
- 1 teaspoon garlic minced
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 1 tablespoon green onions sliced
Instructions
- Remove the skins from the potatoes. Cut the potato in half lengthwise, and slice into half-moon shapes (about 1/3-inch thick).
- Place the kombu seaweed in the rice water for about 30 minutes. Then, remove the seaweed from the rice water (save this rice water!) and slice the seaweed into thin strips.
- Put a pot over medium-high heat, add the olive oil. Add the dried anchovies, and toast them for about 1 minute.
- Next, add the sliced potatoes and salt to the pot. Stir-fry for about 2-3 minutes.
- Add the rice water to the pot and allow it to come to a boil. Boil for 5 minutes. Then, remove and discard the anchovies and turn the heat down to low heat.
- Add the Dasida, fish sauce, garlic, and black pepper to the pot. Mix well. Allow the soup to continue to simmer for about 2-3 minutes.
- Stir in the green onions and the strips of seaweed and allow to cook for 1 more minute. Remove from heat.
- Serve and enjoy!
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