We tried this recipe: https://www.koreanbapsang.com/gamjaguk-potato-soup/ Our modifications: first, the recipe called for garlic, but didn’t specify the amount; we used 4 minced garlic cloves. Second, we doubled the amount of beef to 8 oz (½ lb) but kept the soup soy sauce to 1 Tbsp. Third, we found the soup a little underseasoned, so we added 2 tsp Korean seasoned beef soup base (sogogi dashida) and 1 Tbsp fried shallots for depth. Finally, we cooked the sweet potato cellophane noodles separately and drained them. We added about ¼ cup of the cooked cellophane noodles to the soup bowl, then poured the soup overtop. (Sept. 2018)
Variation 1: Because this is a flexible recipe, we tried substituting the tofu with enoki and bonapi mushrooms. Perhaps as a result, we found the soup underseasoned, so we added about 1 Tbsp Korean beef soup base (sogogi dashida) and ½ tsp garlic powder. (Jan. 2019)
Cooking Adventures 