Colorful Potato Ongsimi
Making Delicious Potato Ongsimi with Beet and Sweet Pumpkin
A chewy and delightful summer treat, our Potato Ongsimi gets a vibrant makeover with the addition of beet and sweet pumpkin. Enjoy the lovely pink and cheerful yellow hues that will brighten up your dining table. The perfect harmony of chewy texture and refreshing broth makes this Ongsimi a must-try homemade dish!
Potato Ongsimi Dough Ingredients- 7 potatoes
- 1/2 Tbsp salt
- 0.5 Tbsp beet
- 1 stalk green onion
- 2 Tbsp sweet pumpkin
- 1 tsp sugar
- 1 Tbsp soy sauce
- 1 tsp salt
- Pinch of pepper
Refreshing Broth Ingredients- 20g dried anchovies for broth
- 2 stalks green onion
- 6 sheets dried kelp (dashima)
- 1/2 onion
- 2 Tbsp garlic
- 1500ml water
- 20g dried anchovies for broth
- 2 stalks green onion
- 6 sheets dried kelp (dashima)
- 1/2 onion
- 2 Tbsp garlic
- 1500ml water
Cooking Instructions
Step 1
First, let’s prepare the refreshing broth, the foundation of our delicious Potato Ongsimi. Clean the dried anchovies by removing their heads and innards. Lightly toast them in a dry pan to eliminate any fishy smell. Place the toasted anchovies, green onions, dried kelp, onion, and garlic in a pot. Pour in 1500ml of water and bring to a boil over high heat. Once the water starts boiling, remove the kelp after about 5 minutes. Reduce the heat to medium-low and simmer for another 15 minutes. After simmering, turn off the heat and let it sit for a while to deepen the flavors.
Step 2
While the broth is simmering, prepare the star ingredient: the potatoes. Peel 7 potatoes thoroughly.
Step 3
Using a grater, finely grate the prepared potatoes. Don’t discard the liquid released from the potatoes; we’ll use it.
Step 4
After grating about 4 potatoes, add 1/2 tablespoon of salt. This not only seasons the Ongsimi but also prevents the grated potatoes from browning. Grate the remaining potatoes similarly. Place the grated potatoes in a cheesecloth and squeeze out the moisture until they can hold their shape when clumped.
Step 5
Set aside the grated potatoes, from which you’ve squeezed out excess moisture until they clump.
Step 6
Do not discard the liquid collected from grating the potatoes. Let it sit undisturbed for about 10 minutes until the starch settles at the bottom. Carefully pour off the clear liquid, leaving only the white potato starch behind.
Step 7
Now, let’s complete the Ongsimi dough. Add 1 teaspoon of sugar to the settled starch for a touch of sweetness and mix it well with the grated potatoes. Then, add 3 tablespoons of potato starch (or tapioca starch) to create a chewy Ongsimi dough. If the dough is too wet, gradually add more starch until it reaches the desired consistency.
Step 8
Divide the finished Potato Ongsimi dough into three equal portions. You’ll use one portion as is, and the other two will be colored for a vibrant presentation.
Step 9
For the coloring ingredients, prepare 2 tablespoons of cooked sweet pumpkin and 0.5 tablespoon of cooked beet. Place each in separate containers and microwave for 4 minutes until tender. This makes them easier to mash or mix into the dough.
Step 10
Once the microwaved sweet pumpkin has cooled slightly, add it to one portion of the Ongsimi dough. Mash it with a fork or spoon and mix thoroughly. This will create a sweet, yellow-hued pumpkin Ongsimi dough.
Step 11
Finely mince the microwaved beet, then add it to another portion of the Ongsimi dough. Mix well to evenly distribute the color, creating a lovely pink Ongsimi dough infused with the beet’s natural hue.
Step 12
Strain the prepared broth through a fine-mesh sieve to remove any impurities, ensuring a clear and delicious soup base. This step significantly enhances the final taste of the Ongsimi soup.
Step 13
Add any remaining leftover grated potato (from the initial grating) into the strained broth and bring it to a simmer. This adds a pleasant texture to the soup as the Ongsimi cooks.
Step 14
Once the broth is boiling, carefully add the Ongsimi dumplings. Cook until they are fully formed and chewy. It’s important to ensure the potatoes are cooked through to avoid a raw texture.
Step 15
While the broth is cooking, finely chop 1 green onion for garnish. Now, it’s time to shape the colorful Ongsimi. Take small portions from each of the three colored doughs (white, yellow, pink) and roll them into small, round balls. The pink Ongsimi, colored with beet, will have a particularly beautiful hue.
Step 16
As the soup comes to a gentle boil and the Ongsimi begins to cook, carefully drop the shaped Ongsimi into the pot.
Step 17
Now, let’s season the soup. Add 1 tablespoon of soy sauce for umami depth and 1 teaspoon of salt to adjust the seasoning. Feel free to modify the amounts of soy sauce and salt according to your personal preference.
Step 18
As the Ongsimi cooks, they will start to float to the surface of the broth. The beet Ongsimi will gently release some of its color, making the broth even more visually appealing.
Step 19
Once all the Ongsimi have floated to the top and the soup is gently boiling again, turn off the heat. Ladle a generous portion of the finished Potato Ongsimi into a bowl. Admire the beautiful harmony of red, yellow, and white colors. You’ve created a dish that is even more visually stunning and delicious than you imagined. Enjoy your homemade colorful Potato Ongsimi!
