Chewy Sweet Potato Dough Flakes (Chapssal Gamja Sujebi)
Not Gamja Ongsimi! Introducing Round, Adorable ‘Chapssal Gamja Sujebi’ – A Delightful Potato Dish
These look similar to Gamja Ongsimi (potato dumplings), but they’re a different, delightful dish! We’re making Chapssal Gamja Sujebi (sweet potato dough flakes) by blending potatoes and mixing them with sweet rice flour to create a dough. Instead of kneading, we scoop the dough with a spoon and drop it into boiling broth. The addition of sweet rice flour makes the sujebi wonderfully chewy yet soft, and when served with the refreshing broth, it becomes a truly unique and satisfying meal. It’s another delicious specialty that you can enjoy spoonful by spoonful.
Ingredients- 1 Potato (medium size)
- 1/2 cup Sweet rice flour (approx. 60g)
- 1/2 tsp Salt
- 1/4 Zucchini
- A small amount of Carrot
- 1/8 Onion
- 1 Green onion
- 4 cups Dashi anchovy broth (approx. 800ml)
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare 1 potato by peeling it and cutting it into large chunks. Place the potato chunks in a blender, add a little water, and blend until smooth. This step ensures a creamy texture for your dough.
Step 2
Transfer the smoothly blended potato into a large bowl. Add 1/2 cup of store-bought dry sweet rice flour and 1/2 teaspoon of salt. Mix thoroughly with a spatula or your hands until there are no lumps and a slightly chewy dough forms. (The amount of water needed might vary depending on the type of sweet rice flour, so adjust accordingly to achieve the right consistency.)
Step 3
Next, prepare your vegetables. Wash 1/4 zucchini, a small piece of carrot, and 1/8 onion thoroughly. Thinly julienne them. Prepare 1 green onion by separating the white and green parts, then thinly slice them diagonally. The carrot adds color, the onion brings sweetness, and the zucchini offers a refreshing flavor that will enhance the soup.
Step 4
Pour 4 cups of dashi anchovy broth into a pot. Add the julienned zucchini, carrot, and onion. (Do not add the green parts of the green onion yet.)
Step 5
Next, add 2 tablespoons of soy sauce for soup (Guk-ganjang) to deepen the umami flavor of the broth. This simple combination of dashi broth and Guk-ganjang creates a wonderfully flavorful base.
Step 6
Once the broth begins to boil vigorously, it’s time to add the dough. Use an ice cream scoop or a small spoon to scoop portions of the dough. Then, use another spoon to gently push the dough off into the boiling broth. This technique helps the potato dough pieces separate nicely without clumping.
Step 7
After adding all the dough portions to the pot, let it simmer over medium heat. Cook until the sujebi dough floats to the surface, indicating it’s cooked through. Stir occasionally to prevent the soup from reducing too much and the sujebi from sticking.
Step 8
When the sujebi pieces are floating and cooked, you’re in the final step. Add the diagonally sliced green parts of the green onion and a pinch of black pepper. Let it simmer for another moment. The aroma of the black pepper will add another layer of depth to the dish. Enjoy your delicious Chapssal Gamja Sujebi!
