Savory and Chewy Perilla Seed Potato Gnocchi Soup
New Year’s Delicacy! Chewy Potato Gnocchi Galore! How to Make Hearty Perilla Seed Potato Soup
Experience the rich, nutty flavor of perilla seeds combined with the delightfully chewy texture of homemade potato gnocchi in this comforting soup recipe. Potatoes are incredibly versatile, but they truly shine in soups and stews, adding a wonderful creaminess and depth of flavor. Today, we’re elevating this comfort food by making tender potato gnocchi from scratch and simmering them in a robust perilla seed broth. The harmonious blend of nutty perilla, tender potato, and chewy gnocchi makes this a truly special dish. Perfect for the New Year, a special occasion, or a satisfying meal any day. Let’s get started on making this delicious perilla seed potato gnocchi soup!
Main Ingredients
- 5 small potatoes
- 1/4 Korean zucchini (aebak)
- 30g chives
- 1/2 red chili pepper
- 2 concentrated broth cubes (coin broth)
- 1.2L water
Potato Gnocchi Dough
- 100ml water
- 1 Tbsp starch powder (like potato or corn starch)
- Pinch of salt
Seasoning
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp perilla seed powder
- Pinch of salt
- 100ml water
- 1 Tbsp starch powder (like potato or corn starch)
- Pinch of salt
Seasoning
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp perilla seed powder
- Pinch of salt
Cooking Instructions
Step 1
First, peel the potatoes and wash them thoroughly under running water. To prevent them from browning, soak the washed potatoes in clean water for a short while.
Step 2
Take one potato and cut it lengthwise into four equal parts, slicing them thinly like Ginkgo leaves. Cut the remaining potatoes into larger, irregular pieces. Thinly slice the Korean zucchini into strips, and wash and cut the chives into 3-4 cm lengths. Remove the seeds from the red chili pepper and slice it thinly for color.
Step 3
In a deep pot, pour 1.2 liters of water and add the 2 concentrated broth cubes to enhance the savory flavor. Stir to help the broth dissolve in the water.
Step 4
Once the water begins to boil, add the Ginkgo leaf-shaped potato slices first. Reduce the heat to low and simmer gently until the potatoes are soft and tender. This step ensures they become smooth when mashed later.
Step 5
In a blender, combine the remaining potato pieces with 100ml of water. Blend until the potatoes are very finely pureed. It’s important to achieve a smooth consistency with no lumps.
Step 6
Place a fine-mesh sieve or a clean cloth over a bowl. Pour the pureed potato mixture into the cloth and squeeze firmly with your hands to remove as much liquid as possible. If there’s too much liquid remaining, the gnocchi dough will be too wet and difficult to shape.
Step 7
Don’t discard the liquid that comes out when squeezing the potatoes. Let it sit undisturbed for a few minutes. You’ll notice a white layer of starch settling at the bottom. Carefully pour off the clear liquid from the top, reserving the settled starch.
Step 8
To the squeezed, mashed potato, add the reserved starch from the bottom of the liquid. Then, add 1 tablespoon of starch powder and a pinch of salt (about 0.5 Tbsp). Knead the mixture gently with your hands until it forms a cohesive, slightly sticky dough.
Step 9
Shape the dough into small, bite-sized balls, resembling miniature pebbles or gnocchi. If making this for children, shape them smaller. For adults, you can make them slightly larger.
Step 10
Carefully add the hand-shaped potato gnocchi to the pot where the broth and potatoes are simmering. Stir gently with a spatula to prevent them from sticking to the bottom of the pot.
Step 11
When the potato gnocchi begin to float to the surface, they are cooked! Now, add the sliced zucchini and red chili pepper, and simmer for about 5 more minutes. Next, add 2 tablespoons of soup soy sauce to season the broth.
Step 12
Finally, add the prepared chives and 2 tablespoons of nutty perilla seed powder. Use a whisk or spatula to stir and ensure the perilla powder is well incorporated and not clumpy.
Step 13
Bring the soup to a gentle boil. Add the chopped chives and cook for another minute to finish. Adjust the seasoning with salt if needed. The soup will naturally thicken as the potato gnocchi cook. If you find the broth too thick, feel free to add a little more water. Enjoy your delicious and comforting perilla seed potato gnocchi soup!
