Chewy Flour-Free Gamja Ongsimi (Potato Dumpling Soup)
A chewy Gamja ongsimi (potato dumpling soup) made by shaping grated raw potatoes with settled potato starch and simmering them in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Made entirely without flour using only grated potato pulp and its own settled starch, this dish offers a delightfully chewy texture. Simmered in a clear anchovy broth with vegetables, it has a clean and comforting flavor.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato2, 220 g (medium)
- Korean zucchini (aehobak)1/4
- Onion1/4
- Large green onion (daepa)1/4 stalks
- Red chili pepper1/2
- Anchovy broth3 cups
Seasoning
- Minced garlic1 tsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Leave the bowl of liquid alone for about 20 minutes so the potato starch settles to the bottom.
Steps
1. 2 medium potatoes make 1 serving.
Peel them and grate them on a hand grater.
You can blend them in a blender, but I grated them by hand because I like the ongsimi to have a slightly rustic texture.
2. I pressed the grated potato through a strainer to remove the moisture,
but squeezing it tightly in a cotton cheesecloth will help the dough hold together even better later.
Leave the bowl of liquid alone for about 20 minutes so the potato starch settles to the bottom.
3. After some time, a fine white starch sediment forms at the bottom. Gently pour off the water so the sediment stays behind.
This fine starch acts as a binder so the dough shapes easily.
4. Combine the starch sediment and the potato pulp.
Add 1/2 tsp of salt, mix thoroughly, and shape the dough into bite-sized round dumplings.
5. To go with the ongsimi, slice the Korean zucchini into half-moons, thinly slice the onion,
cut the large green onion or scallions to a suitable length, and diagonally slice the red chili pepper.
If you like spicy food, you can also prepare Cheongyang chili pepper.
6. Pour the anchovy broth into a pot and bring it to a boil.
Add the ongsimi, zucchini, and onion, and let them boil.
How to make anchovy broth is here: http://blog.naver.com/ppunwife/140090439314
7. When the ongsimi cook until translucent, season the broth with soup soy sauce...
8. At the end, add the minced garlic, green onion, and red chili pepper, and simmer briefly to finish.
If it tastes bland, add more salt.
Depending on your preference, try adding ground black pepper or gochugaru.
Ppunwife's tips
- Squeezing the grated potato tightly in a cotton cheesecloth helps the dumplings hold together much better later.
- Adding shredded dried seaweed makes it taste even better.
FAQ
Can I blend the potatoes in a blender?
A blender works fine, but using a hand grater is better if you want to keep a slightly textured, rustic bite.
How do I make the ongsimi dough hold together well?
Squeeze the grated potato tightly in cheesecloth to remove excess water, then mix the settled white potato starch back into the pulp so it binds properly.
What can I add if I want a spicy broth?
You can add Cheongyang chili peppers, gochugaru, or ground black pepper to the broth while simmering, according to your taste.
