Potato and egg soup (Gamja gyeran guk)
A mild Korean home soup with tender potatoes and soft egg ribbons in a clear broth. One pot and everyday ingredients make two bowls.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Slice them thinly and evenly so they soften in the listed time.
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Essential
Beat before pouring and cook until the egg ribbons are fully set.
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Essential
Three 180 ml paper cups make a light broth for two bowls.
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Substitute available
If Soy sauce — 1 small teaspoon (5 ml) is unavailable
If soy sauce is unavailable, use a small pinch of salt instead. Taste the broth before adding more.
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Optional
Leave out if unavailable; the soup remains mild and complete.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Peel 2 potatoes and slice them into thin half-moons about 5 mm thick. Rinse briefly. Beat 2 eggs in a small bowl and finely slice the spring onion if using.
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Step 2
Bring 3 paper cups of water to a boil in a medium saucepan. Add the potatoes, reduce to a gentle simmer and cook for 8–10 minutes, until a fork slides easily through the thickest slice.
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Step 3
Keep the broth at a gentle simmer. Slowly pour in the beaten eggs in a thin stream. Wait 20 seconds, then stir once gently. Simmer another 1–2 minutes until no liquid egg remains.
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Step 4
Stir in 1 small teaspoon soy sauce, taste the broth and add only a little more seasoning if needed. Add spring onion if using, turn off the heat and divide the hot soup between two bowls. Let children's portions cool before serving.
Finished dish
Makes 2 bowls in about 25 minutes. A paper cup means 180 ml. Potato thickness changes the cooking time: test the largest slice with a fork. The egg must be fully cooked. Soy sauce can contain wheat. Refrigerate leftovers promptly and reheat until steaming hot.