Gamja-ongsimi (Korean Potato Dumpling Soup)
Grated raw potato is drained and kneaded with its own starch into chewy dumplings, Gangwon-style. Simmered in a savory anchovy-kelp broth with vegetables for a comforting, clean-tasting bowl.
Ingredients
Potato Dough
- Potato5
- Potato starch2 tbsp
Broth & Vegetables
- Dried anchovies2 cups
- Dried kelp2 sheets
- Water1.4 L
- ZucchiniA little
- CarrotA little
- OnionA little
- Green onionA little
Directions
- 1
Add 2 sheets of dried kelp, 2 cups of dried anchovies, and 1,400 ml of water to a pot, then simmer with the lid slightly ajar for 30 minutes to make the broth.
- 2
Peel the potatoes and cut into large chunks; julienne the onion, carrot, and zucchini; and slice the green onion diagonally.
- 3
Put the potatoes in a blender with just enough water to cover them and blend until smooth.
- 4
Strain the blended potato through a sieve to drain off all the liquid.
- 5
Wearing food-safe gloves, press and squeeze firmly, or wring it out in a broth bag, to remove the liquid even more thoroughly.
- 6
Let the strained potato liquid sit for about 20 minutes, then pour off and discard just the water on top. Keep the potato starch that has settled at the bottom — don't throw it away.
- 7
Knead the drained potato together with the settled starch and 2 tablespoons of potato starch powder into a dough.
- 8
By this time, the anchovy-kelp broth should be ready — you'll have about 3 cups (600 ml).
- 9
Pour 2 cups of the broth and 1 cup of water into a pot and bring to a boil, then add the zucchini, carrot, and onion.
- 10
Pinch off bite-sized pieces of dough, shape into flat rounds, drop them into the broth, and simmer for 5 more minutes. Finally, add the green onion and turn off the heat — it's done.