Potato Dumpling Soup (Gamja-ongsimi-guk: 감자옹심이국)
Potato Dumpling Soup (Gamja-ongsimi-guk: 감자옹심이국) is a medium Korean recipe that serves 4. 200 calories per serving. Recipe by Maangchi on YouTube.
Prep: 25 min | Cook: 25 min | Total: 60 min
Cost: $8.25 total, $2.06 per serving
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
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
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
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
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
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
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
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
Dietary info: Gluten‑free, Pescatarian, Vegetarian (if anchovies omitted)
Allergens: Fish (anchovies), Sesame
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
Dumplings fall apart in the broth.
Make sure enough potato starch is retained; if the mixture feels wet, add a little of the reserved clear liquid and mix until it holds together.
Broth is cloudy or overly fishy.
Strain the stock twice through cheesecloth and reduce the simmer time. Use fewer anchovies or replace with vegetable stock for a milder flavor.
Dumplings are too hard or rubbery.
Do not overcook; remove them as soon as they float and become translucent (about 3‑5 minutes).
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
What is the cultural significance and history of Gamja Ongsimi in Korean cuisine?
Gamja Ongsimi is a traditional Korean comfort food, especially popular in the northern provinces where potatoes are abundant. Historically, it was a humble peasant dish that turned simple potatoes into a satisfying soup, often eaten for breakfast or as a light meal during cold weather.
What are the traditional regional variations of Gamja Ongsimi in Korean cuisine?
In the Gangwon-do region, the broth is often made solely with kelp and radish for a vegetarian version, while coastal areas add anchovies for extra umami. Some families also include sliced tofu or kimchi for added texture and flavor.
How is Gamja Ongsimi traditionally served in Korean households?
It is served hot in a shallow bowl, garnished with chopped green onion and a drizzle of sesame oil. It is commonly accompanied by a side of kimchi and a bowl of steamed rice, making it a balanced, comforting meal.
What occasions or celebrations is Gamja Ongsimi associated with in Korean culture?
Gamja Ongsimi is often prepared for simple family gatherings, rainy days, and as a restorative dish after a night of drinking. It is also a favorite comfort food during the Korean New Year (Seollal) when families seek warm, easy-to-digest meals.
What authentic traditional ingredients are essential for Gamja Ongsimi versus acceptable substitutes?
The authentic broth uses dried anchovies, dried kelp, daikon radish, and onion. Substitutes include vegetable stock for a vegetarian version, shiitake mushrooms for extra umami, and turnip instead of daikon if unavailable.
What other Korean dishes pair well with Gamja Ongsimi?
Gamja Ongsimi pairs nicely with banchan such as kimchi, seasoned spinach (sigeumchi namul), and a simple Korean pancake (pajeon). A side of steamed rice or a bowl of doenjang soup complements the light broth.
What are the most common mistakes to avoid when making Gamja Ongsimi?
Common mistakes include over‑grating the potatoes (which releases too much starch), over‑cooking the dumplings (making them rubbery), and boiling the stock too vigorously, which can turn the broth bitter.
Why does this Gamja Ongsimi recipe use anchovy‑kelp stock instead of plain water?
Anchovy‑kelp stock provides a deep umami base that elevates the simple potato dumplings, while still keeping the flavor light enough for breakfast. The kelp adds a subtle marine note, and the anchovies contribute savory depth without making the soup fishy.
Can I make Gamja Ongsimi ahead of time and how should I store it?
Yes. The broth can be prepared up to two days ahead and refrigerated. Dumplings can be frozen raw on a tray and transferred to a zip‑top bag. Reheat the broth, add frozen dumplings, and cook for a few extra minutes until they float.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi specializes in authentic Korean home cooking, offering step‑by‑step tutorials that blend traditional techniques with approachable explanations for home cooks worldwide.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on clear, friendly narration, detailed visual cues, and cultural storytelling, often sharing personal anecdotes and tips that make Korean recipes feel accessible, whereas many other channels prioritize high‑production visuals over instructional depth.
Last updated: September 6, 2026
