Creamy and Savory Potato Soup (Gamja Guk)
How to Make a Rich, Milky Potato Soup
On mornings when your appetite is low, a warm bowl of soup can make eating rice much easier. Who says they don’t have an appetite? lol;; How about some potato soup for breakfast tomorrow? ^^
Ingredients
- 4-5 cups rice water (use the second and third rinsings of rice)
- 2 potatoes
- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
- A little green onion
- A little salt
Cooking Instructions
Step 1
For a deeper, more delicious flavor, it’s best to use rice water instead of plain water for the broth. When rinsing rice, discard the first water and use the second and third rinsings. This ensures there are no impurities and results in a tastier broth. Cut the potatoes into a half-moon shape rather than too small; this looks neater and gives a pleasant texture when bitten. Slice the green onion diagonally.
Step 2
Add 1 tablespoon of perilla oil and 1 tablespoon of cooking oil to a pot and sauté the potatoes first.
Step 3
You can already see the milky broth forming just from sautéing in perilla oil. Continue to stir-fry the potatoes until they become translucent.
Step 4
Now, pour in the rice water. When boiling, avoid stirring too much, as this can cause the potatoes to break apart. Continue to cook until the potatoes are tender.
Step 5
Once the soup is bubbling and the potatoes are cooked, add the green onions. Season with salt to your liking. If you desire a deeper flavor, you can add a small amount of soup soy sauce.
