Korean Potato Ongsimi Kalguksu
Gamja ongsimi kalguksu is a Gangwon-do noodle soup featuring small potato dumplings alongside knife-cut wheat noodles in an anchovy-kelp broth. The dumplings are made by grating raw potato and mixing the pulp with potato starch, then rolling into small balls. As they cook, the exterior turns translucent and chewy while the center retains the starchy, floury quality of potato, creating a dual texture in each bite. The broth is gentle and clean, with zucchini adding a faint sweetness. Squeezing excess moisture from the grated potato before shaping is critical - without that step, the dumplings fall apart in the simmering broth.
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Instructions
- 1
Grate potatoes and squeeze through cloth; let the potato liquid sit 10 minutes for starch to settle.
- 2
Discard top liquid, combine settled starch with grated potato and extra starch, then form bite-size dumplings.
- 3
Boil stock with onion, zucchini, and minced garlic for 8 minutes.
- 4
Add dumplings first and cook 4-5 minutes until they float, then add noodles.
- 5
When noodles are done, season with soup soy sauce and salt, then simmer 2 more minutes.
- 6
Serve in bowls and top with seaweed flakes.
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