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Kokio korean fried chicken3/19/2023 Season the soup with 1 1/2 tbsp Korean soup soy sauce and salt to taste. Work quickly, use your fingers to take a small amount (about 2 tsp) of the dough and shape it into 1/8” thin pieces and drop it into the soup. When the soup is boiling, skim the foam as needed and add onion and zucchini. You can cut the flour or starch to 1/2 cup to make a bit of wet dough and just scoop (about 1 to 2 tsp) and drop into the soup for an easier dumpling shaping process. Collect the starch and add it into the mixing bowl with the drained potatoes, along with your choice of 3/4 cup of all-purpose flour or potato starch (it can’t be substituted with corn starch). Now, carefully pour out the water slowly so that the starch on the bottom of the mixing bowl does not pour out with the water. Transfer the drained potatoes into a mixing bowl. (I like to add into kimbap, ssamjang, or dumplings!) Skim the broth with a skimmer if needed.Īdd the sliced shiitake back to the broth along with thick sliced potatoes and bring it to a boil over high heat. Remove dasima (dried kelp) from the broth as well, and you can keep it for another use. Take out the dried shiitake from the broth and slice. Slice 1/4 of a large onion, 1/2 of small zucchini and peel 2 medium sizes Yukon gold potatoes and cut them into 1/2″ thick pieces. Let it sit for 30 minutes until the excess potato water drips, and the starch settles on the bottom. Squeeze the potatoes to get rid of as much excess water as possible. You can also grate the potatoes into a fine grater, and it will give a better texture but just more work.īring a strainer with a bowl underneath, then pour the grated potatoes to drain, but keep the potato water. Add the potato chunks into a high-speed blender or food processor and blend until smooth but still have some texture. ![]() Peel & roughly cut 1 1/2 lb of Yukon gold potatoes. If you want to warm up from the inside, this dumpling soup will do! Let’s get started!Ĭombine the 7 cups cold water, 10×10″ dasima (dried kelp), and 5 to 6 dried shiitake mushrooms in a large pot. Korean potato dumpling soup is thick, hearty, and warm, which is perfect for the season. It was SO GOOD! Since then, I have known that I loved dumplings, just not the flour dumplings. It was smooth, tender, and chewy and didn’t taste like a chunk of flour dough. Potato dumplings were different than regular flour dumplings. LOL! Anyways, my thought of sujebi, a Korean dumpling, changed after I had Korean potato dumpling soup. To me, it always tasted like a chunk of flour dough that boiled… and that’s what it was pretty much. ![]() Growing up, I never liked sujebi, a Korean dumpling. Have you tried Korean Potato Dumpling Soup, Gamja Sujebi? Lol! I guess people will find no matter how perfect the circumstance they are in, they will find what they are missing- and it feels like that’s me.Īnyways, I decided to make some cozy fall recipes anyways because we do get some chilly weather up here on the mountain, and it often rains, so it will be perfect. Especially when I want to cook up all these fall season recipes with seasonal fall ingredients! Not that I can’t do it here in Hawai’i, but it’s just not the same with sweaty hot sunny summer weather. ![]() At first, I thought I wouldn’t miss the cold weather, but I truly do. Wearing cozy sweaters, ugg boots, drinking hot teas in a big fall mug cup… uh, how much I miss four seasons! I have lived my whole life with four seasons, and it’s hard to have only one weather throughout the year. I miss the cool air coming through my nose and chill chicks when I go out during this time of year. The biggest thing I miss in Hawai’i is that we don’t have four seasons here. PSL season is here… am I the only one who hasn’t had a cup of PSL yet? Lol! I didn’t tell you, but I stopped drinking coffee about two years ago, and I haven’t missed coffee since then. Korean Potato Dumpling Soup, Gamja Sujebi Recipe!
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