Gamja-ongsimi () or potato dough soup is a variety of '' sujebi'' (hand-pulled dough soup) in

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

's Gangwon cuisine. Both the potato dumplings (or potato balls) and the soup can be referred to as ''gamja-ongsimi''. The '' juk'' (porridge) made with potato balls as its ingredient is called ''gamja-ongsimi-juk'', and the ''

kal-guksu ''Kal-guksu'' * (; ; ) is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its n ...

'' (noodle soup) made with the potato balls is called ''gamja-ongsimi-kal-guksu''.

Etymology and history

''Gamja'' () means potatoes, and ''ongsimi'' () is a

Gangwon dialect The Gangwon dialect is spoken in South Korea's Gangwon Province and in North Korea North Korea, officially the Democratic People's Republic of Korea (DPRK), is a country in East Asia. It constitutes the northern half of the Korean Peni ...

word for ''saealsim'' (; literally "bird's egg", named for its resemblance to small bird's eggs, possibly

quail eggs Quail eggs are eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as ''tamago'' in sushi and often found in ''bento'' lunches. In ...

), which is a type of dough cake ball often made with glutinous rice flour and added to porridges such as ''

patjuk ''Patjuk'' ( ko, 팥죽 ) is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and is associated to '' dongji'' (winter solstice), * as people used to believe that the red color of ''pa ...

'' (red bean porridge) and ''

hobak-juk ''Hobak-juk'' () or pumpkin porridge is a variety of Korean porridge, or '' juk'', made with pumpkin and glutinous rice flour. * It is a smooth and naturally sweet porridge that is traditionally served to recovering patients or the elderly. ...

'' (pumpkin porridge). Originally, ''gamja-ongsimi'' was made into small balls as ''saealsim'', but nowadays it is also made into bigger, less globular, and more '' sujebi'' (hand-pulled dough)-like shapes.

Preparation

Potatoes are grated, drained, squeezed, and mixed with the potato starch settled at the bottom of drained water in a bowl. The potato dough is balled into ''ongsimi'', and boiled in

anchovy An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

- dasima broth with vegetables such as ''

aehobak Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita mo ...

'' (Korean zucchini), shiitake mushrooms,

shepherd's purse ''Capsella bursa-pastoris'', known as shepherd's purse because of its triangular flat fruits, which are purse-like, is a small annual and ruderal flowering plant in the mustard family (Brassicaceae). It is native to eastern Europe and Asia minor, ...

, and red

chili peppers Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...

. The soup is often topped with '' gim-garu'' (seaweed flakes), toasted sesame seeds, and optionally white and yellow ''

al-gomyeong Egg garnish, called ''al-gomyeong'' () in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without b ...

'' (egg garnish).

Gallery

Gamja-ongsimi 2.jpg, ''Gamja-ongsimi'' (potato dumpling soup) Deulkkae-gamja-ongsimi.jpg, ''

Deulkkae ''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...

-gamja-ongsimi'' (potato dumpling soup with perilla seed broth) Korea-Sokcho-Gamja ongsimi-Potato dumpling soup-01.jpg, ''Gamja-ongsimi-

'' (potato dumpling and noodle soup) Korea-Sokcho-Gamja ongsimi-Potato dumpling soup-02.jpg, ''Gamja-ongsimi'' topped with '' gim-garu'' (seaweed flakes) and toasted sesame seeds, served in ''

ttukbaegi A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), ''gukbap'' (soup with rice), or oth ...

'' (earthenware)

References

{{Potato dishes Korean soups and stews Potato dishes

Etymology and history

Preparation

Gallery

See also

References