Chewy and Savory Potato Ongshimi Made with Gangwon Province Potatoes
Making Gangwon Province Potato Ongshimi with Grandma’s Touch
Introducing a recipe for Potato Ongshimi, showcasing the rich, inherent flavor of potatoes from Gangwon Province and its delightfully chewy texture, perfect for warming up on a chilly day. Use the fresh potatoes you received from your aunt to recreate the comforting taste reminiscent of those made by a grandmother in the countryside.
Ingredients for Rich Broth- 1 Anchovy-Kelp tea bag (or a handful of dried anchovies and a piece of dried kelp)
- 1 Onion (can be used with peel for deeper flavor)
- 1 Green onion (including the root)
- 2 Tbsp Fish sauce (or soy sauce can be used as a substitute)
- 2 Tbsp Soup soy sauce (or ‘Gukganjang’, can also use ‘Jipganjang’ or ‘Eoganjang’)
Ingredients for Ongshimi and Garnish- 18 Potatoes (medium-sized, from Gangwon Province if possible)
- 1 Onion (finely chopped)
- Small amount of Carrot (finely julienned or minced)
- Small amount of Green onion (chopped)
- 1 Red chili (seeds removed and chopped, for color)
- Pinch of Salt (for potato dough and seasoning)
- Small amount of Dried seaweed flakes (for garnish, optional)
Chewy Potato Dough- 1 tsp Salt (to be mixed with potato starch)
- 3 Tbsp Potato starch (or cornstarch)
- 18 Potatoes (medium-sized, from Gangwon Province if possible)
- 1 Onion (finely chopped)
- Small amount of Carrot (finely julienned or minced)
- Small amount of Green onion (chopped)
- 1 Red chili (seeds removed and chopped, for color)
- Pinch of Salt (for potato dough and seasoning)
- Small amount of Dried seaweed flakes (for garnish, optional)
Chewy Potato Dough- 1 tsp Salt (to be mixed with potato starch)
- 3 Tbsp Potato starch (or cornstarch)
Cooking Instructions
Step 1
First, in a deep pot, add about 1.5 liters of water. Add the anchovy-kelp tea bag (or dried anchovies and kelp), half an onion (washed thoroughly, with peel), and 1 green onion (with root). To this, add 2 tablespoons of soup soy sauce and 2 tablespoons of fish sauce for added umami. Simmer gently over medium heat for 20-30 minutes to extract a deep broth. If using anchovies and kelp, remove the kelp after it starts boiling and simmering for 10 minutes, then simmer the anchovies for another 10 minutes before removing them.
Step 2
Once the broth starts boiling, reduce the heat to medium and let it simmer gently. This allows the ingredients to soften and infuse their flavor into the broth. Simmering over medium-low heat, rather than high heat, prevents the broth from becoming cloudy and results in a clear, deep flavor. Skim off any foam that rises to the surface during simmering for a cleaner broth.
Step 3
After 20-30 minutes, remove all the solid ingredients (onion, green onion, tea bag, etc.) from the broth. Use only the clear broth for cooking the Ongshimi. It’s best to strain it through a sieve for extra clarity. Let the prepared broth cool slightly.
Step 4
Thoroughly wash the potatoes to remove any dirt and peel them completely. The tenderness of the Ongshimi depends on the quality of the potatoes, so using fresh, good-quality potatoes is important. If you’re not using them immediately after peeling, soak them in water to prevent browning.
Step 5
Cut the peeled potatoes into manageable pieces and blend them until finely ground in a blender or food processor. Adding a small amount of water can help with blending. Grinding the potatoes as finely as possible will result in a smoother Ongshimi dough.
Step 6
Place the finely ground potato mixture into a clean cheesecloth or fine sieve and squeeze out the liquid. Firmly press with your hands to separate the potato starch water from the potato pulp. Squeezing out as much moisture as possible at this stage is crucial for achieving a chewy texture in the Ongshimi. Place the squeezed potato pulp into a separate bowl.
Step 7
Let the liquid squeezed from the potatoes sit undisturbed for about 20 minutes. After this time, a white potato starch sediment (the ‘anggeum’) will settle at the bottom of the clear liquid. Carefully scrape off this sediment with a spoon and set it aside. This starch will be added to the Ongshimi dough to enhance its chewy texture.
Step 8
In the bowl with the squeezed potato pulp, add the reserved potato starch sediment, 1 teaspoon of salt, and 3 tablespoons of potato starch. Knead the mixture vigorously with your hands until a cohesive dough forms. It might seem sticky at first, but continuous kneading will develop its elasticity, making it pliable enough to shape into balls. If the dough is too wet, add a little more starch; if it’s too dry, add a tiny bit of water to achieve the right consistency. Kneading with warm hands helps the dough come together better.
Step 9
Once the dough is well-kneaded, take small portions (about 1.5-2 cm in size) and shape them into round, flattened Ongshimi pieces. Gently press them between your palms to create a slightly flattened shape; this makes them cook evenly and absorb the broth well. Adjust the size according to your preference.
Step 10
This recipe uses a generous amount of potatoes, designed to serve about 4 people. You can adjust the quantity of Ongshimi based on your family size or appetite. If you have leftover Ongshimi dough, you can shape the pieces, place them on a tray without them touching, and freeze them for later use.
Step 11
While the Ongshimi is simmering, prepare the additional ingredients. Slice the onion or chop it finely. Finely julienne or chop the carrots, green onions, and red chili. The red chili is primarily for color rather than spiciness.
Step 12
Pour the prepared clear broth into a large pot or wok and bring it back to a boil over high heat. Get ready to add the Ongshimi once the broth is bubbling vigorously.
Step 13
When the broth is at a rolling boil, carefully drop the shaped Ongshimi pieces one by one into the pot. Add them with some space in between so they don’t stick together. The Ongshimi will sink to the bottom initially and then float to the surface as they cook.
Step 14
As the Ongshimi pieces begin to float, add all the prepared additional ingredients (sliced onion, carrots, green onions, red chili) to the pot and let them cook together. The vegetables add freshness to the broth and make the dish visually appealing.
Step 15
Finally, season the broth with salt to taste. You can add a bit of Dashida (or another seasoning powder) to enhance the savory flavor. Feel free to add a little more soup soy sauce or fish sauce if needed. Taste and adjust the seasoning according to your preference.
Step 16
As the Ongshimi cooks, some foam may rise to the surface. Skim this foam off gently with a spoon to keep the broth clear and pristine. This process ensures you can fully appreciate the pure flavor of the Ongshimi.
Step 17
When the Ongshimi are fully cooked and floating on the surface, they are ready! Enjoy the chewy Ongshimi along with the refreshing and savory broth. Garnishing with chopped green onions and dried seaweed flakes adds an extra touch of deliciousness. This dish makes for a hearty and satisfying meal, especially when served with a warm bowl of rice!
