Potato Ongsimi (Potato Dough Soup)

Peel the potatoes thoroughly, then soak them in water and cut them in half.

Cut the halved potatoes into thirds, then chop them into smaller pieces.

Place all the chopped potatoes into a blender.

Finely chop 1/5 of an onion and blend it with the potatoes to prevent them from browning.

Close the blender lid and blend for 15 seconds.

Place the blended potatoes into a nut milk bag (or cheesecloth) and squeeze out the water.

Set the potato water aside and let it sit for about 30 minutes until the starch settles.

Trim the tips of the broccoli and finely chop it.

Pour 1.2L of water into a pot, add the anchovies, kelp, and green onion, and bring to a boil.

When the water boils, add the broccoli and blanch for 15 seconds.

Rinse the blanched broccoli in cold water and squeeze out the excess moisture.

Once the anchovy-kelp broth comes to a boil, reduce the heat to medium and simmer for about 12 minutes.

Thinly julienne the zucchini.

Discard the water from the settled potato starch and add the potato pulp to the remaining starch.

Add 4 tbsp of potato starch, 1/3 tbsp of salt, and the broccoli to the mixture, then knead well to form a dough.

Roll the dough into a long shape, pinch off small pieces, and roll them into balls to make the ongsimi.

Remove the anchovies and green onion from the broth, then add 1/2 tbsp of soup soy sauce, 1/2 tbsp of minced garlic, and the zucchini.

Add the prepared ongsimi and cook for about 7 minutes to finish the potato ongsimi soup.