"Gamja-ongsimi offers an unparalleled chewy texture that defines the culinary heart of Gangwon Province, perfected by the use of fresh, hand-extracted potato starch."
Estimated Nutrition
Ingredients
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3–4 large potatoes, potato starch (as needed)
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1.5L water, 10–15 dried anchovies, 1 dried kelp, 1/4 onion, green onion roots
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1/4 zucchini, 1/6 carrot, 1–2 shiitake mushrooms, 1/2 stalk green onion, chili
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1–2 tbsp soy sauce, 1 tbsp minced garlic, salt, pepper, seaweed flakes, sesame seeds
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[재료]
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감자(큰 것 3~4개), 감자전분(필요 시 약간)
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물(1.5L), 국물용 멸치(10~15마리), 다시마(1장), 양파(1/4개), 대파 뿌리(선택)
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애호박(1/4개), 당근(1/6개), 표고버섯(1~2개), 대파(1/2대), 청양고추
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국간장(1~2큰술), 다진 마늘(1큰술), 소금, 후추, 김가루, 깨소금
Local Substitutes
Instead of Anchovy stock (myulchi dashi)
Use: Chicken or vegetable broth
Reason: Easier to source; similar umami depth
Instead of Korean zucchini
Use: Yellow or green zucchini
Reason: Same texture and mild flavor profile
Instead of Sesame oil
Use: Truffle oil or olive oil
Reason: Similar richness for Western palates
🧑🍳 Cooking Instructions
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1
Prepare Broth: Boil water with anchovies and kelp. Remove solids after 15 mins. 2. Prepare Potatoes: Finely grate potatoes using a hand grater. 3. Settle Starch: Squeeze liquid, wait for starch to settle. 4. Make Dough: Combine starch and potato solids; form bite-sized balls. 5. Prep Veggies: Julienne zucchini, carrots, and slice peppers/onions. 6. Boil: Season broth and add dough balls. 7. Add Veggies: Add vegetables once dough balls float. 8. Finish: Garnish with seaweed and sesame seeds.
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2
[조리법]
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3
육수 내기: 멸치, 다시마 등을 끓여 밑국물을 준비합니다.
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4
감자 손질: 강판에 감자를 곱게 갑니다.
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5
수분 제거: 면보로 물기를 짜고 앙금을 가라앉힙니다.
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6
반죽 만들기: 앙금과 건더기를 섞어 새알심을 빚습니다.
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7
부재료 준비: 채소류를 알맞게 썰어 준비합니다.
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8
끓이기: 육수에 간을 하고 옹심이를 넣습니다.
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9
부재료 투하: 옹심이가 떠오르면 채소를 넣습니다.
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10
마무리: 간을 맞추고 고명을 올려 완성합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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