Gangwon Potato and Flour Bungsaengi (2)

Wash and peel potatoes, then cut into large bite-size chunks.

Add potatoes and 250 ml cooking water to a covered pot; simmer until nearly tender.

Mix 150 g flour, 130 ml water, 3 g salt, and 10 g sugar into a batter.

Keep a little water at the bottom, then spoon batter over the potatoes.

Cover and steam over low heat around 10 minutes until no raw flour remains; add a splash of hot water if dry.

Turn off heat, coarsely mash the potatoes and cooked dough, and serve warm.