South Korea

Potato cultivation in South Korea is a vital component of the country's agriculture, particularly in cooler, high-altitude regions like Gangwon Province, often referred to as the nation's potato heartland due to its favorable climate and mountainous terrain. Potatoes are cultivated during both the spring (planted in March and harvested in June) and autumn seasons, with the spring crop being the most significant. Key production areas also include Gyeongsangbuk-do, Chungcheongnam-do, and Jeollanam-do.

South Korea primarily grows potato varieties such as Sumi (Superior), Dejima, and Atlantic. Among these, Sumi—introduced from the United States in the 1970s—is the most widely cultivated. Dejima, originally from Japan, is favored for autumn cultivation, while Atlantic is predominantly used for potato chip processing.

Potatoes in South Korea serve as both a dietary staple and a key ingredient in processed products like snacks, noodles, and starch. The Rural Development Administration (RDA) plays a crucial role in advancing potato farming through research, the development of high-yield and disease-resistant varieties, and the promotion of sustainable agricultural practices. Additionally, potatoes hold cultural significance in traditional Korean cuisine, prominently featured in regional dishes such as gamja-jeon (potato pancakes).

The potato was introduced to Korea in the early 19th century, with historical accounts suggesting two primary routes: one via Chinese ginseng seekers who brought the crop into Korea, and another through the German missionary Karl Gützlaff, who is believed to have introduced potatoes to Jeolla Province in 1832.

Initially cultivated in mountainous regions like Gangwon Province, potatoes were valued for their adaptability to Korea's challenging terrains and climates. Over time, they became integral to Korean agriculture and cuisine, featuring in dishes such as gamja-jeon (potato pancakes) and regional specialties like potato-based songpyeon rice cakes.