 | |
| Type | Sujebi |
|---|---|
| Place of origin | Korea |
| Region or state | Gangwon Province |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Potatoes |
| Korean name | |
| Hangul | 감자옹심이 |
|---|---|
| Revised Romanization | gamja-ongsimi |
| McCune–Reischauer | kamja-ongsimi |
| IPA | [kam.dʑa.oŋ.ɕi.mi] |
Gamja-ongsimi (감자옹심이) orpotato dough soup is a variety ofsujebi (hand-pulled dough soup) inKorea'sGangwoncuisine.[1][2] Both the potato dumplings (or potato balls) and the soup can be referred to asgamja-ongsimi. Thejuk (porridge) made with potato balls as its ingredient is calledgamja-ongsimi-juk,[3] and thekal-guksu (noodle soup) made with the potato balls is calledgamja-ongsimi-kal-guksu.[4]
Gamja (감자) meanspotatoes, andongsimi (옹심이) is aGangwon dialect word forsaealsim (새알심; literally "bird's egg", named for its resemblance to small bird's eggs, possiblyquail eggs), which is a type of dough cake ball often made withglutinous rice flour and added to porridges such aspatjuk (red bean porridge) andhobak-juk (pumpkin porridge).[1] Originally,gamja-ongsimi was made into small balls assaealsim, but nowadays it is also made into bigger, less globular, and moresujebi (hand-pulled dough)-like shapes.[1]
Potatoes are grated, drained, squeezed, and mixed with the potato starch settled at the bottom of drained water in a bowl.[5] The potato dough is balled intoongsimi, and boiled inanchovy-dasima broth with vegetables such asaehobak (Korean zucchini),shiitake mushrooms,shepherd's purse, and redchili peppers.[2][5] The soup is often topped withgim-garu (seaweed flakes), toastedsesame seeds, and optionally white and yellowal-gomyeong (egg garnish).[5]
