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Recipe

Korean Easy-Cook Recipe

김치부침개 Kimchi Buchimgae

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uchimgae is a term for Korean foods that are round, flat and oil-fried with flour. The word ‘buchimgae’ means ‘fried food’ in Korean and it often called as ‘jeon’ after its Chinese character. Buchimgae generally mainly uses kimchi, but many other ingredients are mixed together and can be modified according to a person’s taste. There are many kinds of buchimgae in Korea, with different names depending on how they are made. For example, if potatoes are the main ingredient, then it’s called gamja-jeon (‘gamja’ meaning ‘potato’) or it could be pah-jeon if it is made with ‘pah’ (scallions). Because of its shape, people often say buchimgae is a Korean version of pizza but it is much slimmer and less heavy than pizza. There is nationwide old custom in Korea. That is, people make buchimgae when it rains heavily. There is no specific reason for this but one very likely hypothesis says the sound of pouring rain reminds Koreans of the sizzling sound when they make buchimgae. This is the reason why many Koreans eat buchimgae in late summer and early autumn. Like many other Korean dishes, buchimgae is little bit salty because people use well-fermented kimchi when they make it. So traditionally, Koreans have made this kimchibuchimgae when there is leftover kimchi from last season. It is very enjoyable with a drink, especially soju, because of its salty taste.

How to make Kimchi buchimgae

Story and photos by Park Suji Suji is a junior student at Chonnam National University.

(serves1-2 people)

Things to Prepare: A frying pan, two bowls, kimchi (white cabbage) 300g, flour 350g, water 300ml, a tea spoon of salt, two eggs, cooking oil 20~30ml, minced garlic (or chopped scallion) 10g, sesame oil 4ml, a little pepper, a green and red pepper, minced pork 70g or a little sliced cuttlefish Method: 1. Put minced pork (or sliced cuttlefish), sesame oil, minced garlic (or chopped scallion), pepper in a bowl together and mix them. 2. Remove a little of the chunky sauce of the kimchi and slice it. 3. Mix water and eggs well in a bowl and then pour flour in it. Mix them altogether until there is no chunk. If the batter is not suitable for your taste, you can use sugar or salt as properly. 4. Add seasoned pork (cuttlefish) and sliced kimchi to the batter and mix it well. 5. Oil the pan on low heat. If the pan is warm enough, pour the batter and spread evenly on the pan. If the bottom side is done, flip the batter and griddle it. 6. Buchimgae is done!

Gwangju News April 2010

35

Profile for Gwangju International Center

(EN) Gwangju News April 2010 #98  

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(EN) Gwangju News April 2010 #98  

Featured articles: - Seunim Beop Jeong's Funeral at Songgwangsa - 'My Life in Gwangju' Art Class Builds Community - Living Tips: Getting a K...

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