Gamja ongsimi
A bowl of gamja ongsimi at a restaurant in Sokcho, Gangwon province
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| Origin | |
|---|---|
| Place of origin | Korea |
| Region or state | Gangwon Province |
| Details | |
| Type | Sujebi |
| Main ingredient(s) | Dumplings (ground potatoes, vegetables), broth |
| Gamja ongsimi | |
| Hangul | 甘藷옹심이 |
|---|---|
| Hanja | n/a |
| Revised Romanization | gamja ongsimi |
| McCune–Reischauer | kamja ongsimi |
Gamja ongsimi is a variety of sujebi (a dumpling soup) in Korean cuisine, consisting of dumplings made from ground potato and chopped vegetables in a clear broth. It is a local specialty of Gangwon province, South Korea, where a lot of potatoes are cultivated and harvested due to the cold weather. It has a relatively bland taste with a broth usually made from anchovies. The name is a combination of two words; gamja (감자), meaning potato in Korean; and ongsimi (옹심이), the Gangwon dialect term for saeyal (새알), a small ball made of grain flour served in soups or porridge.[1][2]
See also
- Kalguksu, a Korean soup made with knife-cut wheat noodles
- Gamjajeon, Korean potato pancakes
- List of Korean dishes
- List of soups
References
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