Gamja-jeon
Alternative namesPotato pancakes
TypeBuchimgae
Place of originKorea
Region or stateGangwon
Main ingredientsPotatoes
Korean name
Hangul
감자전
Hanja
--煎
Revised Romanizationgamja-jeon
McCune–Reischauerkamja-chŏn
IPA[kam.dʑa.dʑʌn]

Gamja-jeon[1] (감자전) or potato pancakes[1] is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown.

History

Potatoes may have been introduced in Korea either through the China–North Korea border at Tumen in 1824, or by the German missionary Karl Gützlaff via sea in 1832.[2] The tubers have been cultivated mainly in the hills and mountain ranges of Gangwon Province, with gamjajeon becoming a specialty of that region.[3] Gamjajeon is traditionally made with only potato, salt, and oil.[4]

Ingredients

Parae-gamja-jeon (green laver potato pancake)

According to taste, the grated potato may be supplemented with finely shredded potatoes, carrots, onions or scallions, sliced mushrooms, or garlic chives, which adds color and crunchy texture to the dish.[3] Gamjajeon can also be garnished with shredded fresh red and green chili pepper. It is served with a dipping sauce called choganjang (초간장), made of soy sauce and vinegar.[5]

Photos

See also

References

  1. 1 2 (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23.
  2. ↑ Siegmund, Felix. Tubers in a Grain Culture Archived 2015-06-14 at the Wayback Machine: The Introduction of Sweet and White Potatoes to Choson Korea and Its Cultural Implications. Korean Histories 2.2, 2010
  3. 1 2 (in Korean) Gamjajeon at Doosan Encyclopedia
  4. ↑ Jo Min-jeong (조민정). 강원도식 감자전 (in Korean). Patzzi / Lemontree. Archived from the original on 2011-07-13. Retrieved 2008-09-02.
  5. ↑ 감자전 (in Korean). The Chosun Ilbo. Archived from the original on 2011-07-21. Retrieved 2008-09-02.
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