Gamja-ongsimi, Potato Ball Soup, Potato Dough Soup, 土豆粉团汤, 土豆粉團湯, , じゃがいも団子スープ, 감자옹심이 Leave a comment

This is a local specialty of Gangwon Province, where the local dialect uses the term ongsimi instead of the standard Korean saealsim (dough balls). It is made by grating potatoes and wringing them in a cloth to remove any excess water. Saealsim balls are then formed and boiled with julienned squash and onion in anchovy broth.

“Ongsimi”是江原道方言,指的是粉团。将土豆洗好削皮,用擦菜板擦成泥,用棉布包起来挤干水分后捏成丸子形状。在鳀鱼汤底中放入土豆粉团和切成细丝的西葫芦、洋葱等熬煮。

「粉團(Ongsimi)」是「糯米團」的江原道方言。把土豆清洗乾淨,削完皮後用擦絲板擦好,再用棉布擠幹水,團成圓球。再跟切好的西葫蘆、洋蔥一起放入鯷魚湯中煮熟。

じゃがいもをすりおろし、綿布でこして団子状にする。煮干しの出し汁に、細切りにしたエホバク、たまねぎなどと一緒に入れて煮る。

en.wikipedia.org/wiki/Gamja-ongsimi

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