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This hearty Korean potato soup is made with beef, tofu and starch noodles!
This simple potato soup is one of my childhood favorite soups! Unlike Western style potato soups, which tend to be rich and creamy, Korean potato soup (gamjaguk, 감자국) is made in clear broth with bite sized potato pieces. Gamja (감자) means potato, and guk (국) is soup. There are many different ways to make gamjaguk, but this recipe is how my mother used to make it when we were growing up.
Made similar to muguk (무국), this soup uses a simple beef soup base. The thinly sliced beef is seasoned with soup soy sauce and sautéed before being boiled in water. The combination of the beef and Korean soup soy sauce creates a simple broth that works deliciously with the soft potato chunks. You can use a different broth such as anchovy broth if preferred.
My mother always added tofu and potato starch noodles (dangmyeon, 당면) to our potato soup, making the soup more filling and nutritionally balanced. You can, of course, skip either one or both.
You can also add other vegetables such as onion and mushrooms, drizzle lightly beaten eggs over the soup at the end while boiling, or use some gochugaru (Korean red chili pepper flakes) if you want to make it spicy.
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Gamjaguk (Potato Soup)
4.15 from 34 votes
Servings: 4
Print Recipe
Ingredients
- 4 ounces beef (chuck, loin, brisket, etc.)
- 1 tablespoon gukganjang (soup soy sauce)
- 2 teaspoons minced garlic
- 12 to 14 ounces potatoes 2 or 3 medium
- 8 ounces tofu
- 3 ounces dangmyeon (sweet potato starch noodles) soaked in warm water for 20 minutes
- 2 scallions 1 if large
- salt and pepper to taste
Instructions
Thinly slice the beef into short strips and mix with the soup soy sauce and garlic. Cut the potato in half lengthwise, and slice into half-moon shapes (about ⅓ - inch thick). Slice the tofu into 1/2-inch thick pieces. Cut the scallions into 1-inch lengths.
In a medium pot, sauté the beef until all the pieces turn brown.
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.
Add the potatoes, tofu, and salt (about 1 teaspoon) and pepper to taste. Bring it to a boil, and cook until potatoes are cooked, about 5 minutes. Be careful not to overcook the potato. Drop the the noodles and scallions in, and boil for an additional minute or two.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
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Reader Interactions
Comments
Donna says
An absolute winner! I cooked this soup for my family tonight (doubled the recipe) and it was a hit. Thank you for your easy to follow recipe.
From Sydney, AustraliaReply
Hyosun says
I’m glad to hear that. Thank YOU!
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April says
What type of potato do you use in this recipe? Russet? Or Yellow? Or Red?
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Hyosun says
I like yellow (or Yukon gold), but any potato works.
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Sandra says
Thank you for sharing this recipe. The day after I made the muguk, I made this one for lunch. I used the soup soy sauce pictured in your ingredients webpage and the color turned out exactly like what you have pictured. It was delicious – my family loved it!Reply
Alex says
Reminds me of my mom’s soup! Thx for sharing!
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Ayen says
Absolutely delicious!
First time to cook Korean potato soup and its a hit!My son absolutely loves this dish❤️❤️❤️
Since my husband cannot eat fatty foods right now due to his condition,I have substituted the recipe using chicken breast and cook it with love and the result is a very tasty and satisfying meal!
I will try to cook your Japchae for my birthday on Sunday!❤️🙏
Keep posting easy and delicious recipes!
Stay safe and Fighting!😍Reply
Hyosun says
Chicken breast sounds good for this soup. I’m sure it was delicious! Enjoy japchae, and Happy birthday!
EW says
The ingredients list doesn’t have garlic, but it’s in Step 1. How much do we need and how is it supposed to be? Minced?
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Hyosun says
Sorry it should have been 2 teaspoons of minced garlic. Fixed it. Thanks!
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mari says
Is there anyway I can make this vegetarian by omitting the beef with something else? It sounds really goid. Thanks!
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Hyosun says
Simply use a vegetable broth. Hope you try it.
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Sophie says
Hello,
I tried to make the Gamjaguk yesterday but the flavor was very tasteless!
Is it because I didn’t add some broth and tofu? Otherwise, I followed the recipe, so I can’t think of anything else. The soup was very brown and didn’t really taste like beef, would it be better to cook the soup on low heat for a longer time?
Maybe adding some chicken broth would be a good idea?I would love to know how to make this recipe properly, it looks so healthy and satisfying, plus, the ingredients are so easy to find in any supermarket! 🙂
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Anna says
This is meant to be a lite broth and not really beefy. Use low sodium beef broth if you want a stronger beef flavor.
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Nikki says
My friends introduced me to this recipe and I loved it. Very delicious, especially with how low calorie it is! Great source of protein too. Thanks so much for sharing!
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sunny says
Hi! it is ok to use ground beef instead of stew meat?
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Hyosun says
Not the best thing for soups, but you can still use it. Enjoy!
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Kim Khanh says
Thank you for the really helpful information! I’m a Vietnamese student, studying in WA, truly love your recipes. I have a small question for this potato soup. You said beef stew meat but I don’t know which part of beef is the stew meat in? Can you please help answer? Thank you!
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Leah Shofstahl says
Hi, when I make soup I use whatever meat I can get cheapest. In the US stew meat is usually labeled as such. A lot of times I get what is on sale, any small piece of beef will work: sirloin, flat iron steak, ribeye, sometimes you will find meat already cut into thin strips and labeled as “stir fry beef”, this also works for soup. I’m not Hyosun, but I hope this helps! Korean soup is a wintertime lunch staple for me!
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Haley says
Hello! I just have two questions! Is there a way I can make my own soy sauce for soups? I found it in my local Asian market but it was only available in a big bottle and quite expensive. Also, what kind of side dishes can I make to go with this soup?
Thank you!Reply
Haejin says
Hello Haley,
I am not an expert but a native Korean, and could answer your first question. One could make soy sauce from cooked soy beans that have been fermented and aged properly, so it is really not practical for most folks nowadays. I suggest trying different supermarkets for smaller bottles — like 12 oz., or when visiting a korean or japanese restaurant asking for a packet — like the ketchup packets. This recipe calls for soup soy sauce, which is stronger/saltier than regular so add a bit more salt.Reply
Carmen says
Is this soup something you would have as a side dish or as a main? I love potato so I cant wait to try it out =)
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Hyosun says
It can be served as a main dish, or served to accompany other dishes as part of a main meal. It’s up to you! Enjoy!
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