Gamja-ongsimi

Gamja-ongsimi () or potato dough soup is a variety of "sujebi" (hand-pulled dough soup) in Korea's Gangwon cuisine. Both the potato dumplings (or potato balls) and the soup, together can be referred to as "gamja-ongsimi". The "juk" (porridge) made with potato balls as its ingredient is called "gamja-ongsimi-juk", and the "kal-guksu" (noodle soup) made with the potato balls is called "gamja-ongsimi-kal-guksu".
Etymology and history.
"Gamja" () means potatoes, and "ongsimi" () is a Gangwon dialect word for "saealsim" (; literally "bird's egg", named for its resemblance to small bird's eggs, possibly quail eggs), which is a type of dough cake ball often made with glutinous rice flour and added to porridges such as "patjuk" (red bean porridge) and "hobak-juk" (pumpkin porridge). Originally, "gamja-ongsimi" was made into small balls as "saealsim", but nowadays it is also made into bigger, less globular, and more "sujebi" (hand-pulled dough)-like shapes.
Preparation.
Potatoes are grated, drained, squeezed, and mixed with the potato starch settled at the bottom of drained water in a bowl. The potato dough is balled into "ongsimi", and boiled in anchovy-dasima broth with vegetables such as "aehobak" (Korean zucchini), shiitake mushrooms, shepherd's purse, and red chili peppers. The soup is often topped with "gim-garu" (seaweed flakes), toasted sesame seeds, and optionally white and yellow "al-gomyeong" (egg garnish).