Gamja-ongsimi
Gamja-ongsimi or potato dough soup is a variety of sujebi in Korea's Gangwon cuisine. Both the potato dumplings and the soup can be referred to as gamja-ongsimi. The juk made with potato balls as its ingredient is called gamja-ongsimi-juk, and the kal-guksu made with the potato balls is called gamja-ongsimi-kal-guksu.
Etymology and history
Gamja means potatoes, and ongsimi is a Gangwon dialect word for saealsim, which is a type of dough cake ball often made with glutinous rice flour and added to porridges such as patjuk and hobak-juk. Originally, gamja-ongsimi was made into small balls as saealsim, but nowadays it is also made into bigger, less globular, and more sujebi -like shapes.
Preparation
Potatoes are grated, drained, squeezed, and mixed with the potato starch settled at the bottom of drained water in a bowl. The potato dough is balled into ongsimi, and boiled in anchovy-dasima broth with vegetables such as aehobak, shiitake mushrooms, shepherd's purse, and red chili peppers. The soup is often topped with gim-garu, toasted sesame seeds, and optionally white and yellow al-gomyeong.