How to make potato Ongshimi Warm winter food Potato dish
It makes you feel really happy warm and chewy How to make potato ongsimi
2 serving
Within 60 minutes
콩설기
Ingredients
  • Potato
    5ea
  • Water
    1.2L
  • Young squash
    1/4ea
  • Carrot
    1/4ea
  • Shiitake mushroom
    3ea
  • Anchovy pack again
  • potato starch
    2T
  • Salt
    2t
  • Soy sauce
    1T
  • crushed garlic
    1/2T
Video
Cooking Steps
STEP 1/19
Wash and peel the 5 potatoes clean.
STEP 2/19
Grind the peeled potatoes on a grater.
(Even if it's a little annoying, it's better to grind it on a grater than a blender.)
STEP 3/19
Drain the grated potatoes in a sieve.
Potatoes have more moisture than I thought. Press firmly to drain.
STEP 4/19
And after squeezing it out, prepare only the drained potato ingredients.
STEP 5/19
Leave the potato water on the sieve for about 30 minutes.
Then the starch will sink below. I'm going to use the starch that's sunk together.
STEP 6/19
After 30 minutes, pour out the water from the stomach.
STEP 7/19
Add the remaining potato starch to the potato ingredients.
STEP 8/19
Add 2T of potato starch and knead together.
Potato starch is added to control moisture, so it's better not to add a lot.
STEP 9/19
Make an ongsimi by rounding this dough into a good size to eat.
STEP 10/19
Chop the zucchini and carrot and prepare it.
STEP 11/19
Put 1.2 liters of water in a pot.
STEP 12/19
Add one more pack and three shiitake mushrooms and bring to a boil for about 10 minutes.
STEP 13/19
Remove shiitake mushrooms and packs again after about 10 minutes.
STEP 14/19
Add 2t of salt, 1t of soy sauce, and 1/2t of minced garlic to the broth.
STEP 15/19
Please add the potato ongsimi I made.
STEP 16/19
Boil it for about 3 minutes and the potato ongsimi will be cooked to a certain extent.
Add chopped zucchini and carrots.
STEP 17/19
And make the broth and shred the shiitake mushrooms.
STEP 18/19
Bring to a boil for another three minutes.
Then the potato ongsimi is completed.
STEP 19/19
I didn't intend it, but I really like the soup because of potato starch.
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