Gamja-ongsimi facts for kids
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| Type | Sujebi |
|---|---|
| Place of origin | Korea |
| Region or state | Gangwon Province |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Potatoes |
| Korean name | |
| Hangul |
감자옹심이
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|---|---|
| Revised Romanization | gamja-ongsimi |
| McCune–Reischauer | kamja-ongsimi |
| IPA | [kam.dʑa.oŋ.ɕi.mi] |
Gamja-ongsimi (Hangul: 감자옹심이) or potato dough soup is a variety of sujebi (hand-pulled dough soup) in Korea's Gangwon cuisine. Both the potato dumplings (or potato balls) and the soup, together 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 (noodle soup) made with the potato balls is called gamja-ongsimi-kal-guksu.
Contents
Etymology and history
Gamja (감자) means potatoes, and ongsimi (옹심이) is a Gangwon dialect word for saealsim (새알심; literally "bird's egg", named for its resemblance to small bird's eggs, possibly quail eggs), which is a type of dough cake ball often made with glutinous rice flour and added to porridges such as patjuk (red bean porridge) and hobak-juk (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-dasima broth with vegetables such as aehobak (Korean zucchini), shiitake mushrooms, shepherd's purse, and red chili peppers. The soup is often topped with gim-garu (seaweed flakes), toasted sesame seeds, and optionally white and yellow al-gomyeong (egg garnish).
Gallery
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Gamja-ongsimi (potato dumpling soup)
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Deulkkae-gamja-ongsimi (potato dumpling soup with perilla seed broth)
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Gamja-ongsimi-kal-guksu (potato dumpling and noodle soup)
See also
In Spanish: Gamja ongsimi para niños
