Here is another one of my favorites. It’s actually not just a breakfast food, but since it’s easy to make, nutritious, and similar to pancakes, I thought I would post it under breakfasts.
Yes it is like a pancake, although infinitely more healthy and nutritious. It contains a lot of vitamins, minerals and fiber, and keeps you going for hours.
One word of caution: there are many different recipes for this, and I am not saying mine is the one and only one, although I am prejudiced (this is my blog after all!) and I do think this is the best version. I got this recipe from Grandmaster Tae Yun Kim, my Martial Arts teacher at Jung Suwon Academy, and it’s been proven time and again. I will also mention how you can make this in many different ways. But first things first.
In a blender, put in one egg, a handful cloves of garlic (you could use less), a couple of very hot peppers cut in chunks and enough water to fill to 3/4 of the blender container. Blend until very fine, then put in a bowl, and add a little salt and pepper. With a whisk, mix in either some flour, or some special buchu jan mix you can get at any Korean store. I personally prefer the mix, the end result tends to be better. Put in enough to make a thin pancake batter. Now add some buchu.
Where do you find Buchu and what is it? It basically looks like thin wheat grass (and I have a feeling if you used that it would work just fine) and I have only seen it in Korean stores. Ask for it there. And while you are there, pick up some fresh sesame leaves. Clean the buchu, and cut them in about 2 – 3 inch lengths. Finely cut the sesame leaves and mix in as well. There should be more vegetables than batter….
Heat some oil in a pan, and when very hot, add some of the mixture. Spread it out with a couple of forks or spoons until very thin. When you turn them over, flatten the pancake further with a spatula. Cook until barely brown on both sides and repeat until batter is gone.
Server with the soy sauce you learned to make earlier in this blog (as used for tofu).
I have a feeling you’ll be making this a lot! So what if you cannot get buchu? You can make this with old kim chi – squeeze it very very dry and cut up into thin strips and this is very delicious as well.
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