I am in Montauk Beach.

You guys remember I made potato

pancakes a couple of years ago?

Today I feel like doing something with potatoes again.

I love potato, any dishes made with potato.

I'm going to show you how to make

Korean traditional potato dumpling soup.

In Korean, gamja-ongsimi.

Today's so exciting, it's rainy.

Drizzling sound of this rain, I love the sounds of nature.

Let's go inside. We have a small kitchen.

I'm going to make delicious breakfast

with these three potato! (chuckles) let's go.

First I'm going to make anchovy kelp stock.

How about you, are you a vegetarian?

You can use just the kelp stock.

You can skip these anchovies or use a vegetable stock.

Large dried anchovies, and dried kelp,

and also onion, everywhere you can find,

and also radish.

In order to come here I had to bring this radish.

I boiled seven cups of water.

already I boiled this, so it's hot water.

We are going to use only four ounces.

This is four ounces (about 110 grams).

Very thin so that all delicious stuff

is coming into the stock quickly.

Onion.

Radish, onion.

Dried kelp, half ounce (15 grams).

And these anchovies.

Remove heads and guts.

Anchovy stock pouch, and add this.

Let's boil 20 minutes over medium high heat.

Let's do potatoes, so this is actually two pounds.

All these three guys are two pounds, let's peel.

Once you peel this it is easily oxidized.

I always keep this in cold water.

Three potatoes are all cleaned.

Anchovy kelp stock smells really, really good,

my radish already looks half translucent,

but I need to cook 20 minutes,

so it's just bubbling and cooking. Yummy, yummy!

Now action!

Grate this potato.

Don't work too hard to crush the leftover stuff.

We will use it later, don't worry, don't throw away.

Just dump in cold water here,

and next. (chuckles)

I just did all three potatoes.

Cotton cloth, large cotton cloth.

You see around the edge part is a little bit brownish?

This is natural, don't worry much.

Look at that. (alarm)

Remove from the heat.

20 minutes have passed, let me taste.

Mm, good, good. (chuckles)

It's not fishy, sweet, delicious, and savory.

Now just let's go back to potatoes.

Lke this, you see?

I will just rinse this and massage it.

All this starch is coming out.

ooh, look at that!

Starch is already here.

I squeezed out tightly, I'm going to wait for 10 minutes.

10 minutes after, on top is like brownish water,

and under the brownish water the starch is just sunk.

That's what I need to use!

I'm going to show you inside.

Look at that.

Beautiful, beautiful.

I'll let it sit for 10 minutes here.

Meanwhile we need to add

some vegetables here.

I will add green onion and zucchini,

and carrot, and also garlic.

Chop one or two green onions.

A little bit of zucchini.

About half a cup of matchsticks.

And carrot.

Quarter cup.

Don't forget these potato pieces, just slice it.

Two cloves of garlic, let's crush together.

Come over here, help me. (laughs)

Help me!

All these guys are in one spot.

So easy, isn't it?

Remove anchovies.

This house has no strainer. (chuckles)

But who am I?

I should be able to do anything

with just available all kitchenware,

so I'm going to, you know, strain this this way.

When you guys make anchovy kelp stock

the kelp is really expanded,

and radish is still tasty.

All edible! Let's squeeze it out.

Let's see how many cups, one...

Exactly four cups, I will add half a cup water.

I will add one teaspoon plus a quarter teaspoon salt.

Meanwhile all this is separated,

and let's pour out only water.

On the bottom you see white starch.

And then we're gonna add this.

Quarter teaspoon salt.

Action time!

I'm going to make balls.

You see?

Look at that, this is starch.

The starch make it chewy,

so basically you saw that I didn't use anything else,

just the potato and salt, that's all.

See, we made a lump.

Let's make potato dumpling, which are potato balls.

And just a little bit like this.

The size of balls depends on you, but the size of a quail egg.

So fun making this!

That's 28.

Now my stock is boiling.

Three minutes passed.

You see the balls are floating.

Add all these vegetables and garlic together.

Here you go, and then sesame oil.

One teaspoon.

Look at that, balls are a little bit translucent.

Homemade kimchi. (upbeat music)

(laughs)

It reminded me of my video,

Grilled Shrimp on Salt, you remember?

At that time, we filmed it at night!

and really big storms were here.

But today is a rainy day,

very nice and cozy inside, you know?

I like all kinds of weather.

Let's see, gamja-ongsimi.

So pretty, surface is not very smooth.

That means that it's made with grated potato.

Mm! (slurps)

Wherever I go I like to bring my own kimchi.

This texture is like rice cake,

chewy rice cake, amazing!

Today we made potato dumpling soup, in Korean gamja-ongsimi.

Enjoy my recipe, see you next time.

Bye! (upbeat music)