Gangwon-do Gamja Ongsimi Bibimbap

Wash and peel the Potatoes. Grate the Potatoes finely using a hand grater or food processor. Place the grated Potatoes into a cheesecloth or fine mesh strainer and squeeze out as much liquid as possible into a bowl. Let the liquid sit for 10 minutes to allow the potato starch to settle at the bottom.

Carefully pour off the clear liquid from the bowl, leaving the settled potato starch. Add the potato starch back to the squeezed potato pulp along with 2 grams of Salt. Mix well until a dough-like consistency is formed.

Roll the potato dough into small, bite-sized Ongsimi (potato dumplings), about 2-3 cm in diameter.