Hearty and Chewy Potato Ongshimi Sujebi Recipe
Perfect for Chilly Days! Make Delicious Potato Ongshimi Sujebi
On a cold day, warm yourself up with a bowl of hearty Potato Ongshimi Sujebi! This comforting dish features chewy homemade sujebi (hand-pulled dough flakes) and soft potato dumplings (ongshimi) swimming in a savory anchovy broth. It’s a satisfying Korean comfort food that will warm you from the inside out.
Main Ingredients- Potato Ongshimi 2 servings
- 4 medium potatoes
- 1/2 onion
- 1/2 zucchini
- A handful of chives
- 3 chili peppers (optional, for a spicy kick)
- A small handful of tteokguk tteok (rice cake soup slices) (optional, for added chewiness)
Anchovy Broth Ingredients- 5 dried anchovies for broth
- 5 pieces of dried kelp (or 1/2 tsp Dashida)
- A small piece of dried pollock skin (or dried pollack threads for broth)
- 750ML water (approx. 3.5 cups)
- 5 dried anchovies for broth
- 5 pieces of dried kelp (or 1/2 tsp Dashida)
- A small piece of dried pollock skin (or dried pollack threads for broth)
- 750ML water (approx. 3.5 cups)
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth for your Potato Ongshimi Sujebi. In a pot, combine 750ml of water with 5 dried anchovies, 5 pieces of dried kelp (or 1/2 tsp of Dashida), and a small piece of dried pollock skin. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes to extract a rich, deep flavor. Remove and discard the anchovies, kelp, and pollock skin, reserving the clear broth.
Step 2
Now, let’s get our vegetables and other ingredients ready. Have your 2 servings of potato ongshimi and a handful of tteokguk tteok (rice cake soup slices) prepared. Peel the 4 medium potatoes and slice them thinly. Alternatively, for a smoother texture, you can blend them with a little water in a blender until finely pureed, similar to making potato ongshimi dough. Thinly slice the 1/2 onion and 1/2 zucchini into bite-sized pieces. Cut the chives into 3-4cm lengths. If you like a little heat, deseed and finely chop the 3 chili peppers to add a spicy element (you can omit these if you prefer less spice).
Step 3
Add the thinly sliced potatoes to the prepared anchovy and kelp broth. Cooking the potatoes in the broth will thicken it and add a lovely savory depth.
Step 4
Once the potatoes begin to soften slightly, add the sliced onion to the pot and continue to simmer. The onion will add a natural sweetness and a refreshing element to the broth.
Step 5
Next, add the sliced zucchini. Zucchini cooks quickly, so adding it a little later is fine. It will add a beautiful color and a tender texture to the dish.
Step 6
Now, add the chives. It’s best to add chives towards the end of cooking to preserve their fresh aroma and vibrant green color. Add the cut chives and simmer briefly.
Step 7
If you desire a spicier flavor, add the chopped chili peppers now. They will introduce a pleasant heat that balances the richness and makes the dish even more enjoyable.
Step 8
Carefully add the potato ongshimi dough (or your pre-made store-bought ongshimi) to the simmering broth. If using dough, gently loosen any clumps with chopsticks or a spoon as you add it to prevent sticking. (If using store-bought ongshimi, please refer to the package instructions for cooking.)
Step 9
Bring the soup back to a rolling boil over high heat, allowing all the ingredients to meld together. Cook until the vegetables are tender and the potatoes are soft.
Step 10
Once the broth is boiling again, continue to cook for about 7 minutes, or until the potato ongshimi is cooked through. The ongshimi are usually done when they float to the surface of the broth.
Step 11
When the ongshimi are almost cooked, add the prepared tteokguk tteok (rice cake soup slices). Cook for another 2-3 minutes, or until the rice cakes are soft and chewy.
Step 12
Once the rice cakes are tender, reduce the heat to low and let the soup simmer gently, ensuring it’s bubbling softly. This allows the rice cakes and ongshimi to absorb more of the delicious broth flavor.
Step 13
Finally, garnish generously with shredded dried seaweed (gim). The seaweed adds a wonderful umami flavor and aroma.
Step 14
Sprinkle a pinch of sesame seeds on top for an extra touch of nuttiness and visual appeal. Your delicious Potato Ongshimi Sujebi is now ready!
Step 15
Enjoy your warm and chewy Potato Ongshimi Sujebi!
