GAMJA GUK (감자국 • Potato and Leek Soup)

This is a very humble but delicious soup that my dad often makes for my mom. One day, my mom cooed into the phone, “Daddy makes the best gamja guk—so simple, but so, so good.” I often think that this is how my best recipes come to be—they are usually inspired by what my mom tells me she and my dad are eating for dinner. I got off the phone with her, threw a handful of vegetables into my ddukbaegi along with some of my homemade vegetable broth, and before long, my own husband and I were slurping down some delicious gamja guk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium-high heat. Add the potatoes, leek, garlic, shallot, and squash and stir-fry until the shallot begins to turn translucent, 2 to 3 minutes. Season with the salt and pepper.

Step 2

Add the vegetable broth and bring it to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Season with additional salt and pepper to taste.