How to make Potato Ongsimi Kalguksu
I recently bought Ongsimi Kalguksu and it was so chewy that it felt like rubber, so it was a bit heavy. I think it's because I put in a lot of starch. I liked the kalguksu because it was soft, but the Ongsimi was so chewy that it didn't taste as good, so I left only Ongsimi. I think that disappointment made me want to eat pure Ongsimi. While boiling, I put in a bowl of anchovy ongsimi kalguksu and ground perilla seeds, and I could enjoy both flavors at once because perilla ongsimi kalguksu became kalguksu, but Doti said perilla with perilla seeds was more delicious
3 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • an egg potato
    15ea
  • Water
    1cup
  • Kalguksu
    400g
  • onion
    1/5ea
  • Young squash
    1piece
  • Carrot
    little
  • leek
    little
  • crushed garlic
    1spoon
  • Salt
    1/3ts
  • perilla powder
    2-3spoon
  • fish sauce
    1.5spoon
  • Korean style soy sauce
    1spoon
  • Water
    1.2L
  • Sea tangle
    2piece
  • Anchovy
    10ea
Cooking Steps
STEP 1/12
Chop the potatoes and grind them finely in a blender with 1 cup of water.
STEP 2/12
Place a bowl underneath and sift potatoes. Don't throw away the potato water, collect it separately and let the starch sink.
STEP 3/12
Squeeze the potatoes in a cotton cloth and do not throw away the potato water, collect them separately and let the starch sink. When the starch subsides, pour out the water above and use only the starch that has sunk underneath.
STEP 4/12
Mix the squeezed potatoes and the starch at the bottom, add salt and beat.
STEP 5/12
Make the dough round.
STEP 6/12
Please boil the anchovy kelp stock. When the water boils, take out the kelp and boil the anchovies for another 5 minutes.
STEP 7/12
Please boil the kalguksu separately in another pot.
STEP 8/12
Rinse the kalguksu in cold water and drain on a sieve. If you boil kalguksu and wash it in water to remove starch, the soup of kalguksu is clear. If you like heavy soup, you can boil it with Ongsimi.
STEP 9/12
Add the ongsimi and vegetables to the boiling anchovy stock.
STEP 10/12
Put the chopped noodles on a sieve and season them with 1 1/2 spoon of fish sauce and 1 spoon of soy sauce. If you don't have enough seasoning, add a little salt.
STEP 11/12
Slice green onions, garlic, and cheongyang peppers.
STEP 12/12
Add perilla powder to your liking.
- If you boil the kalguksu separately, rinse it, put it in the broth, and boil it once, you can taste the clear and clean soup. - When making Ongshimi, use the potato starch that has settled down. If you add other starch, it gets hard.
Japchae Recommended recipe
  • 1
    Mastering japchae perfectly (how to make japchae)
    5.00(12)
  • 2
    Crunchy! Spicy! Taste that you keep eating Spicy bean sprouts
    4.60(15)
  • 3
    Meatless japchae. Chives japchae
    4.93(15)
  • 4
    Japchae
    4.88(16)
chicken Recommended recipe
  • 1
    Garlic chicken, it's a charming taste
    5.00(54)
  • 2
    How to make soy sauce chicken at home. How to make soy sauce chi
    4.83(40)
  • 3
    Sweet and salty, sweet and salty chicken! Making Mokwoochon Chic
    5.00(10)
  • 4
    How to make air fryer chicken/soy sauce chicken
    5.00(10)