Chewy and Refreshing Gangwon-style Potato Ongsimi
Making Potato Ongsimi with Clear Broth and Savory Perilla Seed Broth, Capturing the Taste of Home
Enjoy Gangwon-do’s specialty, Potato Ongsimi, conveniently at home! The chewy potato dumplings combined with a refreshing broth create a universally loved flavor. Based on a clear anchovy-kelp broth, you can enjoy two versions by adding savory perilla seeds to your preference. Experience the warm, deep taste as if you were eating at your hometown’s table.
Main Ingredients- 7 Potatoes (approx. for 4 servings)
- 2 Shiitake Mushrooms
- 1/4 Zucchini
- 1/2 Green Onion
- 1/4 Onion
- 2 Tbsp Potato Starch
Seasoning & Broth- 2 Tbsp Minced Garlic
- 3 Tbsp Perilla Seed Powder (for perilla seed ongsimi)
- 1 Tbsp Fish Sauce (or Soup Soy Sauce)
- 1 Tbsp Soup Soy Sauce
- Pinch of Black Pepper
- Broth (using anchovy, kelp, dried pollack, etc., broth pack)
- 2 Tbsp Minced Garlic
- 3 Tbsp Perilla Seed Powder (for perilla seed ongsimi)
- 1 Tbsp Fish Sauce (or Soup Soy Sauce)
- 1 Tbsp Soup Soy Sauce
- Pinch of Black Pepper
- Broth (using anchovy, kelp, dried pollack, etc., broth pack)
Cooking Instructions
Step 1
First, peel the potatoes and prepare them. The recipe uses 7 potatoes, yielding approximately 4 servings.
Step 2
Place the peeled potatoes in a blender with about 200ml of water and blend until smooth. Adjust the water amount based on the quantity of potatoes.
Step 3
Pour the blended potato mixture into a cheesecloth or fine sieve. Squeeze firmly by hand to remove as much liquid as possible. This step is crucial for making the ongsimi dumplings chewy.
Step 4
Set aside the squeezed potato solids in a separate bowl.
Step 5
Do not discard the liquid squeezed from the potatoes. Let it sit undisturbed for at least 30 minutes for the starch to settle at the bottom. If you’re short on time, letting it sit for 15 minutes is acceptable, but you might get less starch. (Tip: For more starch, wash the potatoes thoroughly before blending, even with skins on, and use minimal water.)
Step 6
Combine the squeezed potato solids, 2 tablespoons of potato starch, and the settled starch (scraped from the bottom) in a bowl. Knead the mixture well until it becomes cohesive and elastic.
Step 7
Shape the potato dough into small, round balls. The size of the ongsimi can be adjusted to your preference, but make them bite-sized to ensure they cook through properly.
Step 8
In a pot, bring water to a boil and add ingredients like kelp and dried pollack to create a flavorful broth. Using a pre-made broth pack will make this step even easier.
Step 9
Carefully add the shaped ongsimi dumplings to the boiling broth. Also, add 2 tablespoons of minced garlic at this stage to enhance the broth’s flavor.
Step 10
Prepare the vegetables to be added with the ongsimi. We’ve used shiitake mushrooms, zucchini, green onions, and onions. Slice them into bite-sized pieces (e.g., half-moon shapes). Feel free to use any vegetables you have on hand!
Step 11
Once the ongsimi dumplings begin to float to the surface, add the prepared vegetables. It’s best to add vegetables based on their cooking time, starting with those that take longer to cook (e.g., onions first, then zucchini, and finally mushrooms).
Step 12
After adding the vegetables and the broth returns to a boil, season with fish sauce and soup soy sauce to taste. You can also add salt if needed. A sprinkle of black pepper will enhance the aroma.
Step 13
Add the shiitake mushrooms and green onions towards the end of cooking to preserve their aroma and a slight crunch. Be careful not to overcook them.
Step 14
If you’d like to try the savory perilla seed version, ladle some of the simmering ongsimi broth into a small pot. Strain 3 tablespoons of perilla seed powder into the broth, mix well, and simmer. This completes the delicious perilla seed ongsimi! Enjoy both the clear broth ongsimi and the perilla seed version.
