Gamja Ongshimi (Korean Potato Dough Ball Soup)

Ingredients

• 3.5 Potatoes (3–4 peeled raw potatoes; size unspecified)
• 1 tsp Salt (For seasoning the potato dough)
• 650 ml Kelp-infused water (Source gives 600–700 ml; kelp amount is unspecified)
• 4 tbsp Light soy sauce (Korean soup soy sauce) (Korean soup soy sauce is preferred; regular soy sauce or salt may be used instead)
• 50 g Zucchini
• 50 g Carrot
• 50 g Shiitake mushroom
• 30 g Spring onion (The transcript refers to onions; the written ingredient list specifies spring onion)

Steps

1. 1

   Peel the raw potatoes and grind them.

2. 2

   Squeeze or strain the ground potatoes to separate the liquid from the potato pulp. Discard the liquid and save the starch that settles from it.

3. 3

   Mix the reserved potato starch with the ground potato pulp. Add the salt and mix to season the dough.

4. 4

   Shape the potato mixture into balls. The source says they may be made in any size, so keep the size consistent so they cook evenly.

5. 5

   Put the kelp-infused water, light soy sauce, zucchini, carrot, shiitake mushroom, and spring onion into a pot and bring the broth to a boil.

6. 6

   Once the broth starts boiling, add the potato balls.

7. 7

   Stir gently so the potato balls do not break apart. Cook for about 5–10 minutes.

8. 8

   The ongshimi are done when they float and look translucent.

Notes

The source does not specify the amount of starch recovered from the potatoes, the quantity of kelp used to infuse the water, or the exact potato size. Vegetables may be customized, but the source recommends avoiding vegetables with a strong aroma.

Nutrition per serving

• main
• soup
• vegetarian
• Korean
• stovetop
• comfort food
• gluten-free if using gluten-free soy sauce