Ongsim is made without adding water when kneading the dough. Rather than grinding raw potatoes to make Ongsimi, steaming them gives them a better shape and the soup is not cloudy.
Calories
317kcal
Carbs
46.8g
Protein
11.7g
Fat
8.3g
Sodium
498.8mg
Ingredients
Main
Others
Rice Flour 50g, Potato 25g, Mussel Meat 20g, Zucchini 20g, Egg Yolk 20g, Onion 5g, Chopped Green Onion 5g, Broth Anchovy 3g, Red Chili 2.5g, Green Chili 2.5g, Chopped Garlic 2.5g, Kelp 2g, Soup Soy Sauce 2g, Rice Bran Oil 1g, Salt 0.3g, Water 250g
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
- Soup Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Green Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add mussel, broth anchovy, dried kelp, and onion to 1½ cups water to make 1 cup of anchovy-kelp broth, and remove the kelp and julienne.
🔍Peel the potato, steam, then mash.
🔍Add rice flour, egg yolk, brown rice oil, and salt to the ingredients from 2, knead, and shape into about 10 marble-sized rice dumplings.
🔍Peel the pumpkin in a spiral and julienne into about 2cm pieces, and diagonally cut the green onion, red chili, and green chili.
🔍Once the anchovy-kelp broth boils, add the rice balls, and once cooked and floating, add mussel, pumpkin, chopped green onion, chopped garlic, and kelp, and season with soup soy sauce.
🔍Garnish with red chili and green chili.