Buchimgae: Korean Pancake
Written and photographed by Joe Wabe
One of the things I love about Korean cuisine is its relationship with everyday life. There are dishes for every season, weather, and mood. So, the entire year is filled with many choices according to the mood. Buchimgae (부침개) is a style of pancake with the exception that it’s filled with vegetables and not served for breakfast. Instead, people enjoy it better during rainy days accompanied with the popular rice wine makgeolli (막걸리)!
The name “buchimgae” derives from one of the main components – buchu (부추), which are garlic chives. There are a few varieties of buchimgae, like those made with octopus, kimchi, and shrimp, to name a few. The combination of buchimgae or any other kind of “jeon” (전, Korean-style pancake) with makgeolli seems to have come from the old farming days in Korea, when rain poured and farmers could not work, forcing them to stay inside and have a snack with a drink to help them lift the mood.
As a matter of fact, any foods and drinks made from grains containing serotonin are known to contribute to the wellbeing and happiness of humans. Also, I’ve heard that the sound of frying is similar to the sound of rain and therefore brings lots of memories to people. As for me, rainy days make me happy, and although the heavy rainy season won’t start till late June, spring will surely bring some rain and the smell of freshness to the air. The spring rains are sure to make this dish the perfect combination to boost your mood during a dark and rainy day.
Did I mention how easy it is to make buchimgae? Let’s get cooking!
Ingredients (2 servings)
1½ cups of Korean pancake mix (or all-purpose flour)
2 cups of water
2 bundles of garlic chives (buchu) cut into 2-inch lengths
¼ of a carrot chopped into strips
½ of a zucchini chopped into strips
½ of a medium-sized chopped onion
(optional) you can add: kimchi, octopus, or shrimp depending on your taste
canola oil
1 teaspoon of salt
Preparation
Mix all vegetables, flour, water, and salt in a large bowl. Make sure the consistency of the batter is like that for a pancake. Heat about a tablespoon of oil in a large skillet over medium-high heat. Spread the mix thin and wide, and cook for about five minutes until the edges are golden brown; flip and cook the other side. When done, serve with soy sauce mixed with a little bit of sesame oil and seeds.
The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.