Gamjaguk (Potato Soup)

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• 4 ounces beef (chuck, loin, brisket, etc.)
  Ingredient note

  Source: 4 ounces beef (chuck, loin, brisket, etc.)
• 1 tablespoon gukganjang (soup soy sauce)
  Ingredient note

  Source: 1 tablespoon gukganjang (soup soy sauce)
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• 14 ounces potatoes (2 or 3 medium)
  Ingredient note

  Source: 12 to 14 ounces potatoes (2 or 3 medium); upper source range endpoint used for shopping.
• 8 ounces tofu
  Ingredient note

  Source: 8 ounces tofu
• 3 ounces dangmyeon (sweet potato starch noodles) (soaked in warm water for 20 minutes)
  Ingredient note

  Source: 3 ounces dangmyeon (sweet potato starch noodles) (soaked in warm water for 20 minutes)
• 2 each scallions (1 if large)
  Ingredient note

  Source: 2 scallions (1 if large)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste

1. Thinly slice the beef into short strips and mix with the soup soy sauce and garlic. Cut the potato in half lengthwise, and slice into half-moon shapes (about ⅓ - inch thick). Slice the tofu into 1/2-inch thick pieces. Cut the scallions into 1-inch lengths.
2. In a medium pot, sauté the beef until all the pieces turn brown.
3. Pour in 6 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 5 minutes.
4. Add the potatoes, tofu, and salt (about 1 teaspoon) and pepper to taste. Bring it to a boil, and cook until potatoes are cooked, about 5 minutes. Be careful not to overcook the potato. Drop the the noodles and scallions in, and boil for an additional minute or two.