Gamja for all of us

Gamja(Potato) playing active roles in many ways in our diet. With the food that gamja play the main character such as steamed gamja, gamjageon(potato pancakes), gamjajorim(braised potatoes), and gamjabokkeum(stir-fired potatoes), we can enjoy the plain taste of the gamja themselves. With the food that gamja play the supporting character such as gamjatand(pork back-bone stew), galbijjim(braised short ribs), doenjangjjigae(soybean paste stew), sujebi(hand-pulled dough soup), we can taste the softness harmonizing with other eateries.

Gamja deeply involved in our lives are the crops of the most plantation adaptability. We can find gamja anywhere from the waterfront to alpine and deserted Africa to snowy Greenland in the world. From this viewpoint, we can find stories about gamja in many countries.

In Ireland, when the oats, a staple food, were scarce, people lived their lives with gamja and had their thumbnails grow long to use easily peel off the skin of gamja. In France, it has been said that the king's army was forced to protect the gamja field in order to change the perception of gamja, which had been considered pig food. In Germany and the United Kingdom, where the population grew rapidly in the 18th and 19th centuries, gamja were fed by people.

Although they are from different countries, one thing in common is that gamja were not high-quality eateries that only certain people could eat but rather the eateries that provided energy to help everyone overcome difficult times. And, this was also true in Korea.

Albeit the year for gamja to be introduced in Korea is not accurate, it is estimated to be between 1824-1825. Lee, Kyu-Kyung's <Ojuyeonmunjangjeonsango> has a record showing gamja were crops that helped to keep the people and their livelihood. It is said that people were benefited by planting gamja everywhere, and in areas such as Yangju, Wonju, and Cheolwon, people were able to overcome starvation even in the famine. It was also said that in some mountain villages with about 50-60 households, only gamja were planted to eat for a year.

Gamja, more important because they were common.
Now, it is a gamja that can be found all seasons, but the seasonal gamja that become richer in taste and nutrition in the summer can only be tasted now. So, how about cooking gamja which you can share with your esteemed people this weekend?

[Reference]
Encyclopedia of Korean Culture
Taste that changed the world, Jung, Hanjin, Darun

Editorial Dept.