Preparation

Ongsimi, which translates roughly to "cute little things," are rustic potato dumplings that originated in Gangwon Province, Korea's mountainous potato-growing region. Unlike their wheat-based cousins, these dumplings have an earthy, subtly sweet flavor and a uniquely soft yet resilient texture.

This breakfast soup is the epitome of Korean simplicity—a clear, umami-rich broth that allows each ingredient to shine. It's the kind of gentle breakfast that feels medicinal in the best way, perfect for mornings when you need comfort without heaviness.

Preparation

1. Grate the potatoes finely and place in a clean kitchen towel. Squeeze firmly over a bowl to extract as much liquid as possible.
2. Let the potato liquid sit for 10 minutes, then carefully pour off the water, leaving the white starch settled at the bottom.
3. Combine the squeezed potato gratings with the reserved potato starch, add potato starch powder and salt, mixing to form a dough.
4. Roll the dough into small balls, about 2cm in diameter. Flatten slightly and make a small indentation in the center of each.
5. For the broth, bring 6 cups of water to a boil with dried anchovies and kelp.
6. Simmer for 15 minutes, then remove and discard the anchovies and kelp.
7. Add garlic slices to the broth and season with soy sauce and white pepper.
8. Bring the broth back to a boil and gently drop in the potato dumplings.
9. Cook for 5-7 minutes until the dumplings float and become translucent.
10. Add spring onions and sesame oil just before serving.
11. Ladle into bowls, ensuring each serving has plenty of dumplings and clear broth.