Today’s menu is Buchimgae(Korean pancake) & Makgeolli(Korean rice liquor).

Koreans make it custom to eat bindaetteok on a rainy day.
It is probably because the sizzling sound from frying them reminds us of raining sound.

Today I made half and half buchimgae.
The two flavors are the most common: kimchi and Korean chives.

Buchimgae goes well with Makgeolli, traditional Korean liquor.
You may want to drink more because of the sweetness, but it’ll give you a terrible hangover.

* Usually, Bindaetteok and Buchimgae are translated into ‘Korean pancake’,
But, I think it is more accurate to call it by its Korea name, Jeon (전).

Jeon is basically what Koreans call vegetables, meat or seafood pan fried in batter or dry flour.
The types of Jeon include Buchimgae, Bindaetteok, Haemul(Seafood)-pajeon.

Some may wonder “Why are there so many types of pancakes in Korea?”
Just as there are many kinds of pasta, there are different kinds of Jeon for different ingredients and methods.

* Ingredients (2 buchimgae, 1cup=200ml)
2cup flour mixtrue, 2cup water, 1cup kimchi, 1/2Tbs gochujang, 1cup Korean chives

I used buchimgaru(Korean pancake mix)
Add the salt and egg to batter , If you use flour.

* Recipe
1. Mix the flour, water and salt in a bowl.
2. Halve the batter into two bowls. add and mix kimchi and Korean chives in each bowl.
3. Add oil to the heated pan, and pour both batter on each side.
4. Cook both sides until golden and crispy. Done!

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