Gamja Ongsimi Guksu

Prepare the potato ongsimi: Peel and grate the Potatoes finely. Place the grated Potatoes in a cheesecloth or fine mesh bag and squeeze out as much liquid as possible into a bowl. Let the potato starch settle at the bottom of the potato liquid for about 15 minutes. Carefully pour off the clear liquid, leaving the potato starch behind. Combine the squeezed potato pulp, the settled potato starch, and 5g Fine sea salt in a large bowl. Knead the mixture until a cohesive dough forms. Roll the dough into small, bite-sized balls, about 2cm in diameter.

Prepare the wheat noodles: In a separate bowl, combine the All-purpose wheat flour, 80g Water, and a pinch of Fine sea salt. Knead until a smooth, elastic dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes. On a lightly floured surface, roll out the dough very thinly, then fold it and slice into thin wheat noodles, about 2-3mm wide.

Prepare the broth: In a large pot, combine 2000g Water, Dried anchovies, and Dried kelp. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp, leaving a clear broth.