Hearty Potato Ongshimi
How to Make Potato Ongshimi :: Seasonal Potato Dish with Dried Pollock Broth
A comforting bowl of potato ongshimi, featuring chewy potato dumplings simmered in a refreshingly deep broth made from dried pollock. This seasonal dish is perfect for a chilly day, offering a delightful contrast between the tender dumplings and the clear, savory soup.
Ingredients- 4-5 medium potatoes
- 1/4 onion
- 1/4 zucchini
- A small piece of carrot
- 1-2 Tbsp minced garlic (adjust to taste)
- 1-2 Tbsp soup soy sauce (for seasoning)
- 1/2 stalk scallion
- A handful of dried pollock (hwangtae)
- 2-3 dried shiitake mushrooms
- A small amount of napa cabbage (optional)
- 6-7 cups kelp and anchovy broth (or dried pollock broth)
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth that forms the base of the ongshimi. In a pot, combine dried pollock head (or a generous amount of dried pollock strips if head is unavailable), dried shrimp, dried anchovies (for broth), the white parts of scallions, and kelp. Add water and bring to a boil. This combination creates a refreshingly deep and savory broth. You can prepare it like your regular stock. Using dried pollock enhances the umami flavor. Once the broth has deeply infused, strain out the solids to get a clear soup.
Step 2
Prepare the dried pollock and dried shiitake mushrooms. Lightly rinse the dried pollock strips in water to soften them, then snip them into 2-3cm pieces with scissors. While trimming, remove any tough bones that might be present; this makes eating the soup more enjoyable. Soak the dried shiitake mushrooms in lukewarm water until softened, remove the tough stems, and slice them into bite-sized pieces. If you don’t have shiitake mushrooms, other mushrooms like oyster mushrooms will also work wonderfully.
Step 3
Now, prepare the other vegetables that will go into the ongshimi soup. Slice the onion thinly, and cut the zucchini and carrot into half-moon shapes or other bite-sized pieces. If you have some napa cabbage leftover, adding it will lend a refreshing sweetness to the soup, though it’s optional. Gather all the prepared vegetables together.
Step 4
It’s time to prepare the star ingredient: potatoes! If using a blender, wash the potatoes thoroughly, peel them if desired (though leaving the skin on can add nutrients and flavor), and cut them into manageable pieces. While some might grate them by hand, using a blender is much quicker and easier, especially on a hot day. Place the potato pieces into the blender. Add only a very small amount of water – just enough for the potatoes to blend smoothly.
Step 5
Pour the blended potato mixture into a fine-mesh sieve or a cheesecloth. Squeeze out the liquid by hand, pressing firmly. Crucially, do not discard the potato liquid! It contains starch that is essential for achieving the chewy texture of the ongshimi. Separate the potato pulp from the liquid.
Step 6
Let the separated potato liquid sit undisturbed for about 10 minutes. You will notice a white, starchy sediment settling at the bottom. Carefully pour off the clear liquid from the top, leaving behind the concentrated starch at the bottom. Scrape this starch into the bowl with the reserved potato pulp.
Step 7
Combine the potato pulp and the collected starch in a bowl. Mix them together thoroughly to form a dough. If the dough feels too wet to handle, gradually add a little more potato starch until it forms a cohesive ball that is easy to shape.
Step 8
Shape the prepared potato dough into small, bite-sized balls for the ongshimi. To prevent the dough from sticking to your hands, you can lightly dampen them with water or a little oil before shaping.
Step 9
Bring the prepared dried pollock broth back to a boil. Once it’s simmering, add the prepared dried pollock strips and rehydrated shiitake mushrooms first. Let them simmer for 1-2 minutes to infuse their flavors into the broth.
Step 10
As the broth comes to a rolling boil again, add the sliced onion, zucchini, and carrots (and napa cabbage, if using). Cook until the vegetables are partially tender.
Step 11
Add the minced garlic to the pot. The amount of garlic can be adjusted to your preference. For a stronger garlic flavor, use 1-2 tablespoons. If you prefer a milder hint of garlic, 0.5 to 1 tablespoon should suffice. Let it simmer to release its aroma into the soup.
Step 12
When the vegetables are about halfway cooked, add the napa cabbage (if you are using it) and continue to simmer.
Step 13
Season the soup with soup soy sauce. Start with about 1 tablespoon and taste, adding more if needed to reach your desired saltiness. Using soup soy sauce helps maintain the clarity of the broth while providing a clean savory taste.
Step 14
Once the vegetables are almost fully cooked, carefully drop the shaped potato ongshimi into the simmering broth. Stir gently to ensure the dumplings don’t stick together.
Step 15
Finally, add the chopped scallions and let the soup simmer for another moment. Potato ongshimi cooks very quickly and will float to the surface when done. Once they float, let them cook for another 1-2 minutes before turning off the heat. Be careful not to overcook them, as they can become mushy. Enjoy your delicious and comforting Potato Ongshimi!
