Korean Potato Dumpling Soup Recipe & Video

Korean Potato Dumpling Soup, Gamja Sujebi Recipe!

Hi guys!

PSL season is here… am I the only one who hasn’t had a cup of PSL yet? Lol! I didn’t tell you, but I stopped drinking coffee about two years ago, and I haven’t missed coffee since then. The biggest thing I miss in Hawai’i is that we don’t have four seasons here. I miss the cool air coming through my nose and chill chicks when I go out during this time of year. Wearing cozy sweaters, ugg boots, drinking hot teas in a big fall mug cup… uh, how much I miss four seasons! I have lived my whole life with four seasons, and it’s hard to have only one weather throughout the year. At first, I thought I wouldn’t miss the cold weather, but I truly do. Especially when I want to cook up all these fall season recipes with seasonal fall ingredients! Not that I can’t do it here in Hawai’i, but it’s just not the same with sweaty hot sunny summer weather. Lol! I guess people will find no matter how perfect the circumstance they are in, they will find what they are missing- and it feels like that’s me.

Anyways, I decided to make some cozy fall recipes anyways because we do get some chilly weather up here on the mountain, and it often rains, so it will be perfect.

Have you tried Korean Potato Dumpling Soup, Gamja Sujebi?

Growing up, I never liked sujebi, a Korean dumpling. To me, it always tasted like a chunk of flour dough that boiled… and that’s what it was pretty much. LOL! Anyways, my thought of sujebi, a Korean dumpling, changed after I had Korean potato dumpling soup. Potato dumplings were different than regular flour dumplings. It was smooth, tender, and chewy and didn’t taste like a chunk of flour dough. It was SO GOOD! Since then, I have known that I loved dumplings, just not the flour dumplings. Lol.

Korean potato dumpling soup is thick, hearty, and warm, which is perfect for the season. If you want to warm up from the inside, this dumpling soup will do! Let’s get started!

Combine the 7 cups cold water, 10×10″ dasima (dried kelp), and 5 to 6 dried shiitake mushrooms in a large pot. Cover, and let it sit for 30 minutes.

Peel & roughly cut 1 1/2 lb of Yukon gold potatoes. Add the potato chunks into a high-speed blender or food processor and blend until smooth but still have some texture. You can also grate the potatoes into a fine grater, and it will give a better texture but just more work.

Bring a strainer with a bowl underneath, then pour the grated potatoes to drain, but keep the potato water. Squeeze the potatoes to get rid of as much excess water as possible. Let it sit for 30 minutes until the excess potato water drips, and the starch settles on the bottom.

Let’s prepare your vegetables for soup. Slice 1/4 of a large onion, 1/2 of small zucchini and peel 2 medium sizes Yukon gold potatoes and cut them into 1/2″ thick pieces. 

Take out the dried shiitake from the broth and slice. Remove dasima (dried kelp) from the broth as well, and you can keep it for another use. (I like to add into kimbap, ssamjang, or dumplings!) Skim the broth with a skimmer if needed.

Add the sliced shiitake back to the broth along with thick sliced potatoes and bring it to a boil over high heat.

Transfer the drained potatoes into a mixing bowl. Now, carefully pour out the water slowly so that the starch on the bottom of the mixing bowl does not pour out with the water. Collect the starch and add it into the mixing bowl with the drained potatoes, along with your choice of 3/4 cup of all-purpose flour or potato starch (it can’t be substituted with corn starch). Mix well.

You can cut the flour or starch to 1/2 cup to make a bit of wet dough and just scoop (about 1 to 2 tsp) and drop into the soup for an easier dumpling shaping process.

When the soup is boiling, skim the foam as needed and add onion and zucchini. Work quickly, use your fingers to take a small amount (about 2 tsp) of the dough and shape it into 1/8” thin pieces and drop it into the soup. Repeat until you’ve added all the dough. Stir occasionally. 

Season the soup with 1 1/2 tbsp Korean soup soy sauce and salt to taste. Keep boiling for 3 to 4 minutes or until the dumplings are fully cooked. If the dumplings are floating, it means they are fully cooked. Chop some garlic and green onions and add them to the soup. Stir and serve while it’s hot.

Enjoy with your favorite kimchi!

Korean Potato Dumpling Soup, Gamja Sujebi

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5 from 1 review

• Author: Seonkyoung Longest
• Total Time: 45 mins
• Yield: 3 1x

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Ingredients

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For the Broth

• 7 cups cold water
• 10x10” dasima (kombu), dried kelp
• 5 to 6 dried shiitake mushrooms

For the Potato Dough

• 1 1/2 lb Yukon gold potatoes, peeled and roughly cut
• 1/2 to 3/4 cup all propose flour, potato starch, or a mixture of both (it can’t be substituted with corn starch)*
• 1/4 tsp salt

For the Soup

• 1/2 lb Yukon gold potatoes, peeled and 1/2” thick
• 1/4 large onion, sliced
• 1/2 small zucchini, sliced
• 1 1/2 tbs Korean soup soy sauce or regular soy sauce
• 1/2 to 1 tsp salt to taste
• 6 to 8 cloves garlic, chopped
• 2 green onions, sliced diagonally
• Black pepper to taste

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Instructions

1. Combine the water, dasima, and dried shiitake in a large pot. Cover, and let it sit for 30 minutes.
2. Add the potato chunks into a high-speed blender or food processor and blend until smooth but still have some texture. You can also grate the potatoes into a fine grater, and it will give a better texture but just more work. Bring a strainer with a bowl underneath, then pour the grated potatoes to drain, but keep the potato water. Squeeze the potatoes to get rid of as much excess water as possible. Let it sit for 30 minutes until the excess potato water drips and the starch settles on the bottom.
3. Meanwhile, prepare your vegetables for soup.
   Take out the dried shiitake from the broth and slice. Remove dasima from the broth as well, and you can keep it for another use. (I like to add into kimbap, ssamjang, or dumplings!) Skim the broth with a skimmer if needed. Add sliced shiitake back to the broth along with thick sliced potatoes and bring it to a boil over high heat. 
4. Transfer the drained potatoes into a mixing bowl. Now, carefully pour out the water slowly so that the starch on the bottom of the mixing bowl does not pour out with the water. Collect the starch and add it into the mixing bowl with the drained potatoes, along with your choice of flour or potato starch. Mix well. You can cut the flour or starch to 1/2 cup to make a bit of wet dough and just scoop (about 1 to 2 tsp) and drop into the soup for an easier dumpling shaping process.
5. When the soup is boiling, add onion and zucchini. Work quickly, use your fingers to take a small amount (about 2 tsp) of the dough and shape it to 1/8” thin pieces and drop it into the soup. Repeat until you’ve added all the dough. Stir occasionally. 
6. Season the soup with Korean soup soy sauce and salt to taste. Keep boiling for 3 to 4 minutes or until the dumplings are fully cooked. If the dumplings are floating, it means they are fully cooked. Chop some garlic and green onions and add them to the soup. Stir and serve while it’s hot. Add black pepper to your taste. Enjoy with your favorite kimchi!

Notes

The flour will make the dough more tender and soft. The potato starch will make the dough more a chewy texture.

• Prep Time: 30 mins
• Cook Time: 15 mins

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