Clean Gamja Guk (Potato Soup)
A light and mild soup made by simmering sliced potatoes and onions in a clear anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This soup is simmered clear and refreshing by adding potatoes and onion to a savory anchovy broth. Soaking the sliced potatoes in water washes out the starch so the broth stays clean without turning murky. Flavoring with soup soy sauce and finishing with salt keeps the broth bright and invigorating.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato1, 200 g (large)
- Onion1/2
- Large green onion (daepa)1/2 stalks
- Red chili pepper
- Anchovy broth5 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic0.5 tbsp
- Salta little
- Ground black peppera little
- Use 1 large potato, or about 1 1/2 small ones.
- I used a spicy red chili pepper for a sharp kick, but you can leave it out for a milder taste.
- Soak the potatoes in water to remove starch, then drain.
- If you have dried shrimp, you can add them along with the anchovies when making the broth.
Steps
1. Use 1 large potato, or about 1 1/2 small ones. Cut it into half-moons, then halve them again.
Cut the onion into the same thickness and size as the potatoes, and slice the large green onion (daepa) and red chili pepper diagonally.
I used a spicy red chili pepper for a sharp kick, but you can leave it out for a milder taste.
2. Soak the potatoes in water to remove starch, then drain.
3. Soak a 10 cm square piece of dried kelp (dasima) in 5 cups of cold water for about 30 minutes, then add 10 dried anchovies for broth and bring to a rolling boil.
If you have dried shrimp, you can add them along with the anchovies.
Toasting the anchovies in a dry pan until lightly golden or microwaving them for about 1 minute 30 seconds removes any off-odors and makes a clean, savory broth.
4. When the water begins to boil, remove the kelp and simmer over low heat for about 10 minutes...
5. Remove the anchovies as well.
6. Add the potatoes to the boiling anchovy broth and simmer...
7. Add the onion, soup soy sauce (guk-ganjang), and minced garlic, and bring to a boil.
Seasoning only with soy sauce makes the broth look dark and less clean, so finish the final seasoning with salt.
8. At the end, add the green onion and red chili pepper...
Season with salt and ground black pepper, then give it a quick boil.
You can also add gochugaru (Korean chili flakes) instead of the red chili pepper at the end and boil.
Ppunwife's tips
- Toasting the anchovies in a dry pan until lightly golden or microwaving them for about 1 minute 30 seconds removes any off-odors and makes a clean, savory broth.
- Seasoning only with soy sauce makes the broth look dark and less clean, so finish the final seasoning with salt.
- You can also add gochugaru (Korean chili flakes) instead of the red chili pepper at the end and boil.
- Beating in an egg at the end is great too, or you can build the broth with fish cakes or clams instead of anchovies.
FAQ
Why do you soak the sliced potatoes in water?
It removes excess starch from the potatoes so the soup stays clear and does not become cloudy while boiling.
How do you remove the fishy smell from the anchovies and make a clean broth?
Toasting the anchovies in a dry pan until lightly golden or microwaving them for about 1 minute 30 seconds gets rid of off-odors and brings out their nutty, savory flavor.
What should I do if I want a spicy kick?
Slice and add a hot red chili pepper, or stir in gochugaru (Korean chili flakes) at the final step for a sharp, spicy finish.
Can I use broths other than anchovy broth?
Fish cake (eomuk) or clam broth works very well as a substitute, and you can also drizzle in a beaten egg at the end if you like.
