my first recipe post! it is called ong-she-me-gook in korean and one of my favorite soups. this savory soup with chewy potato balls is deliciously hearty and fairly easy to make. there are a few different versions of ong-she-me-gook i make, but this version is 100% vegetarian.
korean potato ball soup (ong-she-me-gook)
ingredients:
for vegetable stock:
(8) cups water
(4) dried shiitake mushrooms
(1/4) large korean radish or daikon radish (approx. 3" in diameter, 2" thick)
(1/2) medium onion
(3) green onions
(1) tsp. salt
for potato balls:
(2) medium potatoes of any kind
(1-1/2) Tbsp. potato starch
pinch of salt
other ingredients:
(1) small zucchini
(1) small yellow squash
(1/2) medium onion
(1) green onion
(1) Tbsp. minced garlic
for spicy soy sauce:
(3) Tbsp. soy sauce
(2) Tbsp. coarse korean hot pepper powder
(1) Tbsp. sesame oil
(1) tsp. minced garlic
- just mix all ingredients in a small bowl, and spicy soy sauce is done.
- this can be made in advance and refrigerated.
directions:
1. in a large pot, add (8) cups water, (4) dried shiitake mushrooms, (1/4) large radish (quartered) and (3) green onions.
2. after bring to a boil, reduce the heat and simmer for about 30 min.
3. while simmering, peel and grate (2) medium potatoes. the potatoes may turn brown by enzymatic action, but it is perfectly okay.
4. squeeze the liquid from the grated potatoes over a sieve (or use cheesecloth) and save the liquid in a bowl. set aside both potatoes and the liquid.
5. slice (1) small zucchini, (1) small yellow squash, (1/2) medium onion, and (1) green onion. also mince garlic cloves.
6. back to the potato liquid, carefully pour only the liquid out of the bowl, leaving the starch at the bottom.
7. add the potatoes, (1-1/2) Tbsp. potato starch, and a pinch of salt into the bowl and mix well. then form 1" balls.
8. back to the stock, remove the cooked vegetables out and add 1 tsp. salt. you can discard the vegetables except shiitake mushrooms. slice shiitake mushrooms and set aside with sliced vegetables.
9. turn up the heat and add the potato balls into the stock. cook until the potato balls float to the surface.
10. add sliced zucchini, yellow squash, onion, shiitake mushrooms and minced garlic. bring to a boil, turn off the heat and stir in green onions.
11. serve hot with spicy soy sauce on the side. add the sauce a little at a time until you get the desired flavor.
yield: 4 servings