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It is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients are green chili peppers , perilla leaves , perilla inflorescence , camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes , gim (laver), and dasima (kelp).
The potatoes absorb the moisture from the juices, creating a juicy, fluffy, and crispy potato topped with oregano. Persian potato tahdig is a crispy saffron-infused dish. The potatoes are cooked ...
Representative potato dishes include: gamja nongmal guksu, a noodle dish made with potato starch; gamja tteok, a variety of tteok made with ground potato; gamajatang jorim made by braising potatoes;, and gamja nongmal gangjeong, a fried confectionery made with potato starch. Gamja nongma guksu has a very strong chewy texture because the main ...
Buchimgae (Korean: 부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. [1] [2] [3] More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.
Jorim is a dish simmered in a seasoned broth. Dubu-jorim (두부조림) – Tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion. [23] Jang-jorim (장조림) – Beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs.
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Parae-gamja-jeon (green laver potato pancake) According to taste, the grated potato may be supplemented with finely shredded potatoes, carrots, onions or scallions, sliced mushrooms, or garlic chives, which adds color and crunchy texture to the dish. [3] Gamjajeon can also be garnished with shredded fresh red and green chili pepper.
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). [1]