1
Peel the potatoes, grate them with a grater, squeeze the water out using a cotton cloth, and separate the starch.
Perilla Seed Potato Ongsimi
A perilla seed potato ongsimi recipe with a savory, rich broth and chewy texture.
KoreanSoup & Stew
⏱️ 9 min total📝 8 steps
What You'll Need
Dried kelp3 sheets
Potato6 (800g)
Salta little
Water6 cups (1.2L)
Green onion30g
Radish80g
Shiitake mushroom10g
Dried anchovies30g
Zucchini100g
Red chili pepper1
Green chili pepper1/2
Minced garlic1 tsp
Soup soy sauce1 tsp
Perilla seed powder3 tbsp
Egg garnish (yellow and white)10g
Perilla seed powderto taste
Instructions
2
Add the separated starch and a little salt to the grated potatoes and mix evenly to make the ongsimi dough.
3
Make a broth by boiling water, green onion, dried kelp, radish, shiitake mushroom, and dried anchovies for about 8 minutes.
⏱️ 8m 0s4
Julienne the zucchini and slice the red and green chili peppers diagonally.
5
Shape the ongsimi dough into balls and add them to the boiling broth.
6
When the dough balls float to the surface, add the julienned zucchini, red chili pepper, and green chili pepper, and boil for a little longer.
7
Add minced garlic, soup soy sauce, and salt, boil for about 1 minute, then add the perilla seed powder.
⏱️ 1m 0s8
Place the finished perilla seed potato ongsimi in a bowl and top with the egg garnish to finish.