Korean Potato Ongsimi Kalguksu
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Gamja ongsimi kalguksu is a Gangwon-do regional noodle soup featuring two distinct components in one bowl: knife-cut wheat noodles and small potato dumplings called ongsimi.
Read more
The dumplings are formed by grating raw potato, squeezing out as much moisture as possible, then binding the pulp with potato starch and rolling the mixture into small round balls. As the ongsimi cook in the simmering anchovy-kelp broth, their exterior firms up and turns translucent while the interior retains the starchy, floury character of cooked potato, creating a double texture in each individual piece. The broth itself is kept light and clean to let the natural potato flavor of the dumplings come through, with thinly sliced zucchini adding a subtle sweetness. Removing excess moisture from the grated potato before shaping is the critical step that determines whether the dumplings hold their form or dissolve into the broth. This dish originates from Gangwon-do's potato farming culture and represents one of the region's most beloved comfort foods.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Finely grate 500g potato and squeeze through cheesecloth to separate juice and pulp.
Let the juice sit for 10 minutes until starch settles to the bottom.
- 2Prep
Carefully pour off the liquid from the potato juice, leaving the settled starch.
Combine the potato pulp, settled starch, and 70g potato starch in a bowl. Shape into 2cm diameter dumplings.
- 3Heat
Pour 1400ml anchovy-kelp broth into a pot and bring to a boil.
Shred 100g onion and slice 120g zucchini into half-moons, add to broth with garlic and boil 8 minutes.
- 4Control
Add ongsimi dumplings first and cook over medium heat 4-5 minutes until they float to the surface, then add 320g fresh kalguksu noodles.
- 5Season
Boil 5-6 more minutes until noodles turn translucent.
Season with soup soy sauce and salt, then boil 2 more minutes to allow starch to fully dissolve into the broth.
- 6Finish
Ladle ongsimi and noodles evenly into bowls, pour over the hot broth, and finish with a generous amount of dried seaweed flakes for a nutty aroma.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Grated potato dumplings and hand-cut noodles simmer in a clear, briny anchovy gamja ongsimi broth.
- Finish cue
- Boil 5-6 more minutes until noodles turn translucent.
- Avoid this
- After adding dumplings, stir gently along the bottom to avoid breaking them.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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