Gangwon-Style Korean Grated Potato Ongsimi Soup (3 Servings)

Simmer 7 cups water with seven cleaned anchovies, 115 g radish, 115 g onion and 15 g kelp on medium-high about 20 minutes, until the radish looks translucent.

Strain broth; measure 4 1/2 cups, topping up with water if necessary. Add 1 1/4 tsp coarse kosher salt, adjusting for salt type and taste.

Finely grate 900 g peeled potato by hand; a blender may not release enough recoverable starch for the dumplings.

Transfer grated potato to doubled cheesecloth over a bowl and squeeze firmly. Keep the expressed potato liquid and starch in the bowl.

While holding the potato-filled cloth closed, immerse it in a separate bowl of cold water and gently massage out remaining starch. Squeeze dry, then combine both starch liquids.

Leave the starch water undisturbed for 10–15 minutes, then carefully pour off the brown water from above and save the white sediment.

Mix the squeezed potato, settled starch and 1/4 tsp salt. Shape 24–28 little dumplings, approximately quail-egg size; if they crumble, check that the starch was fully recovered.

Bring 4 1/2 cups stock to a boil, gently add dumplings and cook 3–4 minutes until they begin to float.

Add two minced garlic cloves, two sliced scallions, half a zucchini and 1/4 cup julienned carrot. Cover for 3–4 more minutes; cut open a dumpling to check it is cooked throughout rather than starchy and raw.

Turn off heat, stir in 1 tsp sesame oil and serve in three bowls. Refrigerate leftovers within two hours, and reheat to 74°C.