Ongshimi
Ongshimi
Ingredients
For the Dough
- 3-4 potatoes
- 1 teaspoon salt
For the Broth
- 600-700 ml kelp-infused water
- 4 tablespoons light soy sauce, Korean soup soy sauce preferred, regular soy sauce or salt can be substituted
- 50 g zucchini
- 50 g carrot
- 50 g shiitake mushroom
- 30 g spring onion
Instructions
- 1
Peel the 3-4 potatoes.
⏱️ 5 min
- 2
Grind or grate the peeled potatoes into a bowl.
⏱️ 5 min
- 3
Transfer the ground potatoes into a cheesecloth-lined strainer placed over another bowl and squeeze out the liquid.
⏱️ 5 min
- 4
Allow the potato liquid to sit undisturbed for a few minutes (about 10 minutes) to let the potato starch settle at the bottom.
⏱️ 10 min
- 5
Carefully pour off the water from the liquid, leaving the potato starch behind at the bottom of the bowl.
⏱️ 1 min
- 6
Combine the separated potato starch with the squeezed potato pulp in a bowl.
⏱️ 1 min
- 7
Add 1 teaspoon of salt to the potato mixture.
⏱️ 1 min
- 8
Mix the dough thoroughly by hand until well combined and uniform.
⏱️ 3 min
- 9
Take small portions of the potato dough and roll them between your palms to form small, round balls of your preferred size.
⏱️ 8 min
- 10
Wash and chop the 50 g zucchini, 50 g carrot, 50 g shiitake mushroom, and 30 g spring onion.
⏱️ 5 min
- 11
In a pot, bring 600–700 ml of kelp-infused water to a boil.
⏱️ 5 min•🌡️ 100
- 12
Carefully add the prepared potato balls to the boiling water. The balls will initially sink and then float to the surface when cooked.
⏱️ 5 min•🌡️ 100
- 13
Add the chopped zucchini, carrot, shiitake mushrooms, and spring onion to the pot.
⏱️ 2 min•🌡️ 100
- 14
Season the broth with 4 tablespoons of light soy sauce (Korean soup soy sauce).
⏱️ 1 min•🌡️ 100
- 15
Let the soup simmer until the vegetables are tender and the flavors have melded, about 5-7 minutes.
⏱️ 7 min•🌡️ 100
- 16
Serve the Ongshimi soup hot in a bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ongshimi
For the Dough
- 3-4 potatoes
- 1 teaspoon salt
For the Broth
- 600-700 ml kelp-infused water
- 4 tablespoons light soy sauce, Korean soup soy sauce preferred, regular soy sauce or salt can be substituted
- 50 g zucchini
- 50 g carrot
- 50 g shiitake mushroom
- 30 g spring onion
Instructions
- 1
Peel the 3-4 potatoes.
⏱️ 5 min - 2
Grind or grate the peeled potatoes into a bowl.
⏱️ 5 min - 3
Transfer the ground potatoes into a cheesecloth-lined strainer placed over another bowl and squeeze out the liquid.
⏱️ 5 min - 4
Allow the potato liquid to sit undisturbed for a few minutes (about 10 minutes) to let the potato starch settle at the bottom.
⏱️ 10 min - 5
Carefully pour off the water from the liquid, leaving the potato starch behind at the bottom of the bowl.
⏱️ 1 min - 6
Combine the separated potato starch with the squeezed potato pulp in a bowl.
⏱️ 1 min - 7
Add 1 teaspoon of salt to the potato mixture.
⏱️ 1 min - 8
Mix the dough thoroughly by hand until well combined and uniform.
⏱️ 3 min - 9
Take small portions of the potato dough and roll them between your palms to form small, round balls of your preferred size.
⏱️ 8 min - 10
Wash and chop the 50 g zucchini, 50 g carrot, 50 g shiitake mushroom, and 30 g spring onion.
⏱️ 5 min - 11
In a pot, bring 600–700 ml of kelp-infused water to a boil.
⏱️ 5 min•🌡️ 100 - 12
Carefully add the prepared potato balls to the boiling water. The balls will initially sink and then float to the surface when cooked.
⏱️ 5 min•🌡️ 100 - 13
Add the chopped zucchini, carrot, shiitake mushrooms, and spring onion to the pot.
⏱️ 2 min•🌡️ 100 - 14
Season the broth with 4 tablespoons of light soy sauce (Korean soup soy sauce).
⏱️ 1 min•🌡️ 100 - 15
Let the soup simmer until the vegetables are tender and the flavors have melded, about 5-7 minutes.
⏱️ 7 min•🌡️ 100 - 16
Serve the Ongshimi soup hot in a bowl.
⏱️ 1 min