Gamjaguk (Potato Soup)

Tested Recipe with Slight Adjustment Adapted from



Ingredients: (serves 4)

120g beef brisket

360g potatoes

300g tofu

90g Korean starch noodles (soaked in water for 20 minutes)

2 spring onion


1 tbsp soy sauce for soup

½ tsp chopped garlic


1 tsp salt

¼ tsp ground white pepper

Preparation Instructions:

  1. Thinly slice the beef brisket into short strips and marinade with soy sauce for soup and chopped garlic. Cut the potato in half lengthwise, and slice into half-moon shapes (about 1/3-inch thick). Slice the tofu into ½-inch thick pieces. Cut the spring onion into 2-inch lengths.
  2. In a medium pot, saute the marinated beef until all the pieces turn brown.
  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.
  4. Add the potatoes, salt and ground white pepper. Bring it to a boil, and cook until potatoes are cooked, about 5 minutes. Drop the tofu and starch noodles in, and boil for an additional one minute.
  5. Add the spring onion. Dish out and serve hot with rice.

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