Potato Dumpling Soup (Gamja-ongsimi-guk: 감자옹심이국)

Ingredients

• 10 pieces Dried Anchovies (Large, heads and guts removed)
• 0.5 oz Dried Kelp (Kombu, roughly 15 g)
• 1 piece Onion (Medium, sliced)
• 4 oz Daikon Radish (Thinly sliced)
• 7 cups Water (For initial stock)
• 0.5 cups Water (Added after straining stock)
• 2 lb Potatoes (Starchy potatoes like Russet, peeled and grated)
• 2 stalks Green Onion (Chopped)
• 0.5 cup Zucchini (Cut into thin matchsticks)
• 0.25 cup Carrot (Cut into thin matchsticks)
• 2 cloves Garlic (Crushed)
• 1.5 tsp Salt (Divided: 1.25 tsp for stock, 0.25 tsp later)
• 1 tsp Sesame Oil (To finish the soup)

Instructions

1. Make Anchovy‑Kelp Stock

   In a large pot combine 7 cups water, 10 dried anchovies (heads and guts removed), 0.5 oz dried kelp, 1 sliced onion, and 4 oz thinly sliced daikon radish. Bring to a boil over medium‑high heat, then reduce to a gentle simmer and cook for 20 minutes.

   Time: PT20M

   Temperature: Medium-high heat

2. Prepare the Potatoes

   Peel 2 lb potatoes, grate them using a box grater, then place the grated potatoes in a bowl of cold water. Rinse thoroughly, squeezing to release the starch. Let the mixture sit for 10 minutes so the starch settles at the bottom.

   Time: PT10M

3. Strain the Stock

   After 20 minutes, remove the pot from heat. Using cheesecloth (or a fine mesh strainer), strain the broth into a clean bowl, squeezing the kelp and radish to extract all liquid. You should have about 4 cups of clear broth; add 0.5 cup water and 1.25 tsp salt, stirring to dissolve.

   Time: PT5M

4. Chop the Vegetables

   Finely chop 2 stalks green onion, slice zucchini into thin matchsticks (about ½ cup), slice carrot into matchsticks (¼ cup), and crush 2 garlic cloves.

   Time: PT5M

5. Form Potato Dumplings

   Drain the settled potato starch water, reserving the clear liquid for later. Transfer the starch to a bowl, add 0.25 tsp salt, and mix gently. With damp hands, shape the mixture into small balls about the size of a quail egg (approximately 28 balls).

   Time: PT10M

6. Cook Dumplings and Finish Soup

   Return the strained broth to the pot and bring to a boil. Gently drop the potato dumplings in; they will sink then float as they cook. Simmer for 3–5 minutes until the dumplings become translucent. Add the prepared green onion, zucchini, carrot, and crushed garlic; simmer another 2 minutes. Finish with 1 tsp sesame oil, stir, and remove from heat.

   Time: PT5M

   Temperature: Medium heat

7. Serve

   Ladle the hot soup into bowls, ensuring each serving gets several dumplings and vegetables. Garnish with extra chopped green onion if desired.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

40 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried Anchovies: Dried shiitake mushrooms, Vegetable stock
• Instead of Dried Kelp: Nori sheets (small amount), Seaweed stock
• Instead of Onion: Shallot
• Instead of Daikon Radish: Turnip
• Instead of Potatoes: Sweet potatoes (different texture)
• Instead of Green Onion: Chives
• Instead of Zucchini: Cucumber (raw), Carrot
• Instead of Carrot: Parsnip
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Salt: Soy sauce (use less water)
• Instead of Sesame Oil: Toasted oil

Equipment Needed

• Large Pot
• Grater
• Cheesecloth or Large Cotton Cloth
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Extracting potato starch correctly
• Straining the anchovy‑kelp stock to a clear broth
• Shaping the dumplings so they hold together
• Cooking dumplings just until they float and become translucent

Chef Tips from the Video

• Rinse the grated potatoes several times until the water runs clear; this removes excess starch that can make the dumplings gummy.
• A pinch of sugar in the stock can balance the saltiness of the anchovies.
• For extra flavor, add a few sliced shiitake mushrooms to the broth during the initial simmer.

Troubleshooting

Storage

Refrigerator: Store leftover soup in an airtight container for up to 3 days. Reheat gently; dumplings may become softer.

Freezer: Dumplings can be frozen on a tray, then transferred to a zip‑top bag. Freeze broth separately. Reheat broth, add frozen dumplings and cook 5‑7 minutes.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• The anchovy‑kelp stock can be prepared up to 2 days ahead and refrigerated.
• Dumplings can be shaped and frozen raw; add them directly to boiling broth when ready to serve.

Frequently Asked Questions