Chewy and Delicious Potato Ongsimi
How to Make Warm Potato Ongsimi, a Perfect Winter Dish
Experience true happiness with this recipe for warm and chewy potato ongsimi.
For the Potato Ongsimi Dough
- 5 medium potatoes
- 2 Tbsp potato starch
Cooking Instructions
Step 1
First, wash 5 medium potatoes thoroughly and peel them. Using fresh potatoes will yield the best results.
Step 2
Instead of using a food processor or blender, grate the peeled potatoes using a grater. Grating by hand helps preserve the potato’s fibers, resulting in a chewier and more delicious ongsimi. Using a blender can make the texture too mushy, so be mindful of this.
Step 3
Place the grated potato into a fine-mesh sieve set over a bowl. Press down firmly to drain as much liquid as possible. Potatoes contain a surprising amount of moisture, so it’s crucial to squeeze out as much water as you can using your hands or a spoon.
Step 4
Separate the well-drained potato pulp from the liquid. This potato pulp will be the main ingredient for your ongsimi.
Step 5
Let the potato liquid collected in the bowl sit undisturbed for about 30 minutes. You’ll notice a white layer of starch settling at the bottom. This settled starch will be used later in the ongsimi dough, so don’t discard it.
Step 6
After 30 minutes, carefully pour off the clear liquid from the top, leaving only the settled starch at the bottom. The key is to isolate the starch.
Step 7
Scrape the settled white potato starch from the bottom of the bowl and add it to the reserved potato pulp.
Step 8
Add 2 tablespoons of potato starch to the mixture and knead gently with your hands until a smooth, cohesive dough forms. The added potato starch helps adjust the dough’s consistency, so avoid adding too much. Knead until the dough is soft and chewy.
Step 9
Shape the dough into small, bite-sized balls. You can make them slightly flattened, like little pearls.
Step 10
Wash the zucchini and carrot, remove the seeds from the zucchini, and julienne both vegetables thinly. Thinly slice the shiitake mushrooms as well.
Step 11
Now, let’s prepare the broth for the ongsimi. Pour 1.2 liters of water into a pot and bring it to a boil.
Step 12
Once the water is boiling, add the kelp sachet and the 3 prepared shiitake mushrooms. Simmer for about 10 minutes to extract a deep, flavorful broth.
Step 13
After 10 minutes, remove and discard the shiitake mushrooms and the kelp sachet. You can reserve the sliced shiitake mushrooms to add back into the soup later.
Step 14
Season the clear broth with 2 teaspoons of salt, 1 tablespoon of soy sauce, and 1/2 tablespoon of minced garlic to enhance the umami. Adjust the seasoning to your preference.
Step 15
When the broth is boiling and the seasonings are well combined, carefully drop the prepared potato ongsimi balls into the pot.
Step 16
Simmer for about 3 minutes, or until the ongsimi balls start to float to the surface as they cook. At this point, add the julienned zucchini and carrot for a touch of freshness and crunch.
Step 17
Finally, add the reserved sliced shiitake mushrooms back into the pot. Their fragrant aroma will further enrich the soup’s flavor.
Step 18
Continue to simmer for another 3 minutes until all the ingredients are tender and well combined. Your delicious and chewy potato ongsimi is now ready! Enjoy it while it’s hot.
Step 19
Thanks to using freshly grated potatoes, the broth naturally thickens, creating a wonderfully rich and deep flavor. This is the true charm of potato ongsimi!
