In korea this dish goes by three names: Buchimgae, Jijimi or Jeon. But they all mean the same thing: Korean Pancake.
In korea we usually eat this dish on days when it rains. Why? Well…
1.When the pancake is cooked in the pan, it makes a sound very similar to rain.
2.When it’s rainy, our discomfort index is high and blood sugar level is low. So some flour-based food appeals to us as a our body reaction.
3.We usually feel cold on rainy day so we look for food which is high in calories and hot to eat.
Tha main ingredients for the pancake are seafood, chives, potato, spring onion, Kimchi and sesame leaves.
It’s a great snack and appetizer. And usually served with Korean traditional rice wine ‘Mak Geol Li’
- 1Cut the zuccini and scallions in half then chop into small strips.
- 2Clean the seafood and chop it into large pieces.
- 3Combine flour, cold water, eggs, chopped zucchini and salt into a bowl.
- 4Heat a non-stick pan with vegetable oil over medium heat, then pour a quarter of the batter into then pan, then add the seafood on top.
- 5Pour another quarter of the batter on top, then put the scallions neatly on the batter.
- 6Add another 1/4 of flour batter on the top.
- 7Fry both sides for 5-8 mintues each until they become golden crisp brown.
- 8Cut into 2-3cm portions and serve with dipping sauce. ENJOY!
You can use green onion instead of scallion. And If you like to , add more vegetables or other ingredient you want.
Member recipes are not tested by the CHOW food team.