Imported from TikTok
Gamja Ongshimi (Korean Potato Dumpling Soup)
A Korean soup featuring small potato balls with a translucent, slightly rough and bouncy texture. The dumplings are served in kelp-infused broth with zucchini, carrots, onions, and mushrooms.
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Ingredients
- raw potatoes (peeled and ground)
- potato starch (reserved from the liquid squeezed out of the ground potatoes)
- salt (to season)
- kelp-infused water (for the broth)
- zucchini (for the broth)
- carrots (Included in the spoken transcript; not visible in the sampled on-screen text.)
- onions (for the broth)
- mushrooms (for the broth)
Steps
- 1
Peel the raw potatoes and grind them.
- 2
Squeeze the water out of the ground potatoes. Throw out the expressed water, but save the starch that settles from it.
- 3
Mix the reserved potato starch with the ground potatoes.
- 4
Season the potato mixture with salt.
- 5
Shape the potato mixture into small balls.
- 6
Prepare a broth using kelp-infused water, zucchini, carrots, onions, and mushrooms.
- 7
Bring the broth to a boil.
- 8
Add the potato balls to the boiling broth and stir gently.
- 9
Cook for about 5 to 10 minutes.
- 10
When the potato balls begin to float and look translucent, they are done.
Notes
The source provides no ingredient quantities, broth volume, or specific method for preparing the kelp-infused water. The spoken transcript names carrots, while the sampled on-screen text lists zucchini, onions, and mushrooms without carrots.
Nutrition per serving
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