Korean Potato Ongsimi Kalguksu
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Grated raw potato, squeezed and bound with its own settled starch, becomes ongsimi: small Gangwon-style dumplings that turn translucent and chewy outside while staying soft and floury within.
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Sharing a light anchovy-kelp broth with knife-cut wheat noodles, they make each spoonful alternate between two very different bites.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add ongsimi dumplings first and cook over medium heat 4-5 minutes until they float to the surface, then add 320g fresh kalguksu noodles.
- 5
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.
- 6
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.
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