the cooking of potato ongsimi
I really like chewy potato ongsimi. Therefore, Pyeongchang potatoes are often put on the table these days when they are in season (from the end of July to autumn).
2 serving
Within 30 minutes
해피송가네
Ingredients
  • Potato
    700g
  • Broth
    4cup
  • Scallions
    1handful
  • Salt
    1ts
  • Korean style soy sauce
    1/2TS
  • fish sauce
    1/2TS
  • crushed garlic
    1/2TS
Cooking Steps
STEP 1/12
Cut the potatoes. I use a large size because I have to grind potatoes on a grater. The grated texture is much more chewy.
STEP 2/12
Put the ground potatoes on the cloth
STEP 3/12
Squeeze it out. It's better to use cotton cloth. I can't see the front page, so the towel.. Squeeze concentration is like shaking hands. Leave the soup for about 10 minutes to take the starch.
STEP 4/12
Mix the salty one with the starch
STEP 5/12
In the meantime, let's boil the broth. The broth that goes well with Ongsimi is beef bone broth. I don't have beef bone broth, so I use anchovy broth.
STEP 6/12
I'll make Ongshimi with the Ongshimi.
STEP 7/12
When the broth boils
STEP 8/12
Boil it for 3 to 4 more minutes
STEP 9/12
It's bubbling and it's boiling
STEP 10/12
Add a handful of green onions just before getting out of the fire. Taste it and if it's not enough, a little bit of salt.
STEP 11/12
Enjoy your meal.
STEP 12/12
It's always delicious when you eat the chewy potato ongsim
In addition to the potatoes made by potato Ongshim, if you cut a small potato and put it in the soup, the soup is more savory. It's good to make broth when potato ongsim is boiled It is more delicious when the soup is delicious. I'm nervous about going to the grater. It's boring even if you grind it with a goblin bat. (No mixer)
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