Potatoes are grown throughout Korea, but those from Gangwon-do are the most popular. Gangwon-do is predominantly mountainous, which makes it suited for garden farming rather than rice paddy farming. Potatoes, which grow even in relatively harsh conditions, eventually took hold as a specialty of this part of Korea. The abundance of potatoes soon led to the development of a large repertoire of potato-based dishes. This month, set your table with one (or all!) of the following three foods that taste best when made with Gangwon-do potatoes!

Article Seo Dongchul (Editorial Team) Sources Encyclopedia of Korean Folk Culture, Harihara Food Science (Lee Eunhee, 2015), Cooking Potatoes, a Gift from the Gods (Rural Development Administration, 2014)

As Korea’s top potato-growing region, Gangwon-do residents have long used many potato-related names. Gangwon-do residents were called gamjabawoo (“people of the potato”), and many villages’ names include the Korean word gamja (potato). Many areas of Gangwon-do are high-altitude (at least 600 meters above sea level), which results in large temperature differences that are perfect for growing potatoes. The province’s wealth of potato-based dishes are simple yet nutritious: for example, semi-translucent potato songpyeon, rice cakes made with potato starch instead of rice; gamja mungsaenggi, a combination of steamed potatoes, beans, and chestnuts; and gamja beombeok, a sticky mixture of grated potato in batter and boiled soybeans and red beans. Gamjajeon (potato pancake), gamjatteok (potato rice cake), and gamjaongsimi (potato ball soup) are all dishes that are hearty, representative of Gangwon-do, and easy to make at home.