Potato

The potato (Solanum tuberosum) is a perennial of the nightshade family, grown as an annual for its starchy tubers. It originated in the high Andes of South America, in present-day Peru and Chile, where it had long been a staple before spreading around the world.

It reached Korea only in the nineteenth century. Yi Gyu-gyeong's encyclopedic Oju yeonmun jangjeon sango records that potatoes first came into the far north (Gwanbuk, today's North Hamgyong region) in 1824–1825, by one account brought in by Qing ginseng diggers who crossed the border; for this reason early names included bukjeo, "northern tuber." Kim Chang-han's Wonjeobo adds that in 1832, seven or eight years after that northern arrival, a missionary aboard a British merchant ship anchored off the Jeolla coast handed out seed potatoes and taught local people how to grow them. Hardy in drought and heavy rain and undemanding of fertilizer, the crop spread within decades, reportedly reaching Jeolla, Gyeonggi, Chungcheong and Gangwon by 1847, and helped people in places such as Wonju and Cheorwon survive lean years. New varieties followed in the twentieth century, including the Irish Cobbler type (namjak) brought in from Hokkaido, and today Sumi, a variety introduced from the United States in 1978, dominates the market.

Potatoes are grown throughout South Korea, with Gangwon Province the largest and best-known producer. Cool highland fields supply the summer crop and the healthy seed potatoes growers depend on, a highland research station has worked on potatoes at Daegwallyeong since 1961, and staggered spring, summer, autumn and winter plantings keep them in markets year-round. Mountain communities once ate potatoes as a staple, while lowland households treated them as a supplementary food.

Gangwon cooking is especially rich in potato dishes: rice cooked with potatoes (gamja-bap), hand-torn dough soup, starch dumplings (ongsimi), potato rice cakes and grated potato pancakes. Across the country potatoes are braised as gamja-jorim, stir-fried as gamjachae-bokkeum, added to stews and soups, and processed into starch, noodles and syrup.

• Energy food: Potatoes are mainly starch and supply more energy than most vegetables, which is why they served as a staple and famine food in Korea's mountain regions.
• Nutrients: They are a source of potassium, vitamin C and vitamin B6, and the skin adds fiber.
• Green or sprouted potatoes: Potatoes naturally contain glycoalkaloids (solanine and chaconine), which concentrate in sprouts, eyes and green skin and can be toxic in high amounts; cooking does not destroy them. Cut away sprouts and any green parts generously, and discard potatoes that are deeply green, shriveled, heavily sprouted or bitter.
• Storage: Keep potatoes in a cool, dark, dry, well-ventilated place; light exposure triggers greening.
• Cooking method matters: Pan-fried gamja-jeon and braised gamja-jorim add oil, soy sauce and sugar to an otherwise plain food.