▶ Tap a timecode to jump to roughly that moment in the video.
1
Bring 7 cups of water to a boil. Add cleaned dried anchovies, kelp, thinly sliced onion, and radish to the pot. Simmer over medium-high heat for 20 minutes to create the stock, which should develop a savory, slightly sweet aroma without fishiness.
2
Peel the 2 pounds of potatoes. Grate them using a coarse grater and immediately place in cold water to prevent oxidation.
3
Drain the grated potatoes through a cotton cloth, pressing gently to extract the starch. Let the starch settle for 10 minutes, then pour off the water from the top, keeping the white starch sediment at the bottom.
4
Chop the green onions, zucchini into thin matchsticks, carrot into thin matchsticks, and crush the garlic cloves. Also slice the reserved potato pieces thinly.
5
Strain the stock to remove the anchovies, keeping the expanded kelp and radish. Measure out the stock and add additional water to make about 4.5 cups total. Season with 1¼ teaspoons of salt.
6
Mix the potato starch with ¼ teaspoon of salt. Gently work the starch with your fingers to form small balls, each about the size of a quail egg.
7
Bring the stock to a boil and add the potato balls. Cook for about 3 minutes until they float to the surface, indicating they are cooked through.
8
Add all the prepared vegetables and garlic to the pot, followed by 1 teaspoon of sesame oil. Simmer gently until everything is well combined and the potato balls become slightly translucent.
9
Ladle the soup into bowls and serve with homemade kimchi on the side. The potato balls should have a chewy, rice cake-like texture.
PrimedTableBETA
