Chewy and Delicious Gamja Ongsimi (Potato Dumpling Soup)
Chewy and Delicious Gamja Ongsimi (Potato Dumpling Soup)
Try making chewy Gamja Ongsimi for a delightful texture experience!
Ongsimi is a word from the Gangwon-do dialect meaning ‘newborn heart’. This dish is a representative local specialty from the Gangneung region, made by boiling finely grated potato dough balls with vegetables in a savory anchovy-and-kelp broth. While grating potatoes by hand on a traditional grater yields the best flavor and chewy texture, it can be quite laborious for large quantities. This recipe utilizes a blender for convenience. If you do grate the potatoes by hand, be sure to collect the starch that settles at the bottom of the potato water after a while and incorporate it into the dough for extra chewiness. Gamja Ongsimi is a comforting and light dish due to its tender and mild flavor.
Main Ingredients- 4 Potatoes (medium-sized)
- 1/4 Zucchini (approx. 80g)
- 1/6 Carrot (approx. 30g)
- 1/2 Onion (approx. 60g)
- 1/4 Green Onion
- 2 Shiitake Mushrooms (approx. 70g)
- 2 Tbsp Potato Starch (approx. 30g)
- 1 Tbsp Soy Sauce for Soup
- Pinch of Salt
- Pinch of Black Pepper
- 1/2 Tbsp Minced Garlic
- 1 Liter Water (800ml – 1L)
- 1 Anchovy-Kelp Broth Pack
Cooking Instructions
Step 1
First, prepare the main ingredient: potatoes. Peel the potatoes and cut them into manageable pieces. Place the cut potatoes in a blender with a small amount of water and blend until you have a smooth, lump-free potato puree. If it seems too thick, add a little more water to achieve a smooth paste consistency.
Step 2
The pureed potatoes contain a lot of moisture, which can cause the Ongsimi to fall apart during cooking. To prevent this, prepare a fine-mesh sieve or cheesecloth. Pour the blended potato mixture into the sieve or cheesecloth and squeeze out as much liquid as possible by hand. Removing this excess water will help the Ongsimi dough hold its shape better.
Step 3
Next, prepare the vegetables that will add color and flavor to your Gamja Ongsimi. Thinly slice the zucchini, carrot, and onion into matchsticks. Slice the shiitake mushrooms to a similar thickness. Slice the green onion diagonally for better aroma distribution in the broth. Try to cut the vegetables to a length similar to the Ongsimi for a pleasant eating experience.
Step 4
Now, let’s make the broth for the Gamja Ongsimi. In a large pot, combine 1 liter of water (or 800ml-1L) with the anchovy-kelp broth pack for a refreshing base. Bring it to a boil over high heat, then reduce to medium-low and simmer for about 5-10 minutes to extract a rich broth. Remove the broth pack and set the broth aside.
Step 5
In a bowl, combine the squeezed potato puree with 2 tablespoons of potato starch (about 30g) and a pinch of salt. This starch is crucial for achieving the chewy texture. Mix thoroughly with your hands as if kneading dough. If the dough is too sticky, add a little more potato starch. If it’s too stiff, add a tiny bit of water to soften it. Once you have a manageable dough, shape it into small, flattened, round dumplings (Ongsimi).
Step 6
Carefully drop the freshly shaped Gamja Ongsimi into the simmering broth one by one. Stir gently to prevent them from sticking together. Then, add the julienned zucchini, carrots, onions, and shiitake mushrooms to the pot.
Step 7
While the Ongsimi and vegetables are cooking, add 1/2 tablespoon of minced garlic and 1 tablespoon of soy sauce for soup to enhance the savory flavor. The soy sauce for soup will add a subtle color and depth to the broth. Bring everything to a simmer again and cook until the ingredients are tender.
Step 8
As the Ongsimi cook, they will gradually float to the surface. Taste the broth and adjust the seasoning with salt as needed. A pinch of black pepper can be added for a cleaner finish, if desired.
Step 9
Finally, add the diagonally sliced green onions and simmer for another minute to finish. Your delicious Gamja Ongsimi is ready! Enjoy the wonderful combination of warm broth, chewy dumplings, and crisp vegetables.
