Potato Soup/Kamja Guk
Try eating potato soup the way the Koreans do—for breakfast.
– 2 large potatoes
– 2 medium carrots
– 3 c. (2 103⁄4-oz. cans) beef, chicken, or vegetarian broth
– 1/2 c. quartered fresh mushrooms
– 1 green onion, chopped
– 1/8 tsp. black pepper.
Peel potatoes and carrots and cut into bite-sized pieces.
In a large saucepan, combine broth, potatoes, and carrots. Bring to a boil over medium-high heat, and boil for 5 to 8 minutes. Reduce heat to low, cover, and cook for 8 to 10 minutes, or until vegetables are very tender.
Add mushrooms, green onion, and black pepper. Stir well and cook 2 minutes more. Serve hot.
Food: Potato Soup/Kamja Guk