Ongsimi Kalguksu (potato dumpling noodle soup) recipe - ingredients, nutrition and when to eat it
Potato ongshimi dumplings and knife-cut noodles are simmered together in anchovy broth.
Potato ongshimi dumplings and knife-cut noodles are simmered together in anchovy broth. The chewy dumplings pair beautifully with the light broth, making this a satisfying lunch or dinner on a cold day.
Noodles · 35 minutes to cook
Nutrition (per 936.5g serving): 424.9 kcal · protein 15.7g · carbohydrate 88.6g · fat 1.1g · sodium 1109.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you squeeze the moisture from the potatoes too firmly, the ongshimi can turn dry and crumbly.
Tips: Add the ongshimi one at a time so they don’t stick together, then stir gently only during the first few minutes.
Tips: Knife-cut noodles can make the broth thick if cooked too long, so it’s best to add them near the end.
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Ingredients (1 serving)
- Potato — 2 pc
- Potato starch — 2 Tbsp
- Cooked kalguksu noodles — 120 g
- Dried anchovies — 8 pc
- Kelp — 1 sheet
- Water — 550 ml
- Green onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Salt — 0.3 tsp