Gangwon-do Gamja Ongsimi Juk

Prepare the anchovy-kelp broth: Combine 2000g water, 30g dried anchovies (gutted), and 10g dried kelp in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Carefully remove the dried anchovies and dried kelp from the pot, reserving the broth.

Prepare the potatoes for ongsimi: Peel and finely grate 800g of the potatoes. Place the grated potatoes in a cheesecloth or a fine mesh bag and squeeze out as much liquid as possible into a clean bowl. Let the potato liquid sit undisturbed for 10 minutes to allow the potato starch to settle at the bottom.

Carefully pour off the clear liquid from the bowl, leaving only the settled potato starch. Add the squeezed grated potatoes and 5g salt to the potato starch. Mix well by hand until a cohesive dough forms.