 | |
| Alternative names | Potato pancakes |
|---|---|
| Type | Buchimgae |
| Place of origin | Korea |
| Region or state | Gangwon |
| Main ingredients | Potatoes |
| Korean name | |
| Hangul | 감자전 |
|---|---|
| Hanja | 감자煎 |
| Revised Romanization | gamja-jeon |
| McCune–Reischauer | kamja-jŏn |
| IPA | [kam.dʑa.dʑʌn] |
Gamja-jeon[1] (Korean: 감자전) orpotato pancakes[1] is a variety ofjeon, orKorean stylepancake, made by pan-frying finely gratedpotato on afrying pan with oil until golden brown.
Potatoes may have been introduced in Korea either through theChina–North Korea border atTumen in 1824, or by the German missionaryKarl Gützlaff via sea in 1832.[2] The tubers have been cultivated mainly in the hills and mountain ranges ofGangwon Province, withgamjajeon becoming a specialty of that region.[3]Gamjajeon is traditionally made with onlypotato,salt, andoil.[4]
According to taste, the grated potato may be supplemented with finely shreddedpotatoes,carrots,onions orscallions, slicedmushrooms, orgarlic chives, which adds color and crunchy texture to the dish.[3]Gamjajeon can also be garnished with shredded fresh red and greenchili pepper. It is served with adipping sauce calledchoganjang (초간장), made ofsoy sauce and vinegar.[5]
