Gamja Ongsimi

About the dish

Gamja ongsimi takes its name from the small round dumplings shaped from potato starch and grated potato pulp. In spring, shepherd's purse is sometimes added.

Key ingredient

Potato (gamja) — its dietary fiber feeds beneficial gut microbes and stimulates intestinal movement to ease constipation; its vitamin C brightens the skin. In season July; mainly from Gangwon.

Ingredients

Potato 600g (4), egg-garnish strips 100g, zucchini 100g (¼), red chili 15g (1), green chili 15g (1), salt ½ tbsp, sesame-salt 2 tbsp · Broth: anchovy 30g (15), kelp 10g, scallion 20g (½ stalk), onion 80g (½), radish 100g, water 1.6L (8 cups)

Simple recipe

1. Peel and grate the potato, wrap in cloth and squeeze out the water; keep the pulp and let the liquid settle into starch.
2. Mix the starch and pulp, season with salt, and shape into marble-size balls.
3. Julienne the zucchini (5×0.3×0.3cm) and slice the chilies diagonally 0.3cm thick.
4. Boil the dumplings in the broth, then add the prepared vegetables and boil once.
5. Season with salt, ladle into bowls, and top with sesame-salt and egg garnish.

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A Glass · Traditional pairing