How to make...

Buchimgae or Pajong aka Korean Pancakes.

First off, let me just say, this is drunk food. Meant to be eaten with Makgeolli and Soju and yummy!!

And I'm not just rambling off how to make this, our Korean Teacher has cooking class with us once a month. Unfortunately, I forgot to take a picture of the finished product, so I'll just snag some from google images.

Buchimgae is delicious, easy and can be made with leftovers!

Some basic ingredients...
Must have:

• Flour (about 1 cup)
• Water (about 1 cup)
• Saute Pan
• Oil
• Fresh Chives

That's it!
Optional ingredients:

• Squid

He's looking at you!

• Enoki Mushrooms (or any other type you have around the house)

• Hot peppers

• Kimchi (to make Kimchi Buchimgae... slightly different version)
• Spinach
• Any other leftovers you might have!

Directions!

1. Put a large handful of un-chopped (or maybe chopped in half or 3rds, large pieces in any case).
2. Put in about 1 cup flour.
3. Add in any other ingredients you want. (If you want Kimchi Buchimgae, add in chopped pieces of Kimchi and some Kimchi juice from the package/jar.)
4. Stir till flour coats everything.
5. Slowly add water, stirring as you do, till the consistency is that of mud. (When you pull back your spoon, the liquid slowly back-fills the spot you left). You can add water from here if you decide you like your pancakes a little thinner, or you can not add as much water next time if you decide you like yours thicker.
6. Put a little oil in the pan, heat pan and coat bottom evenly with the oil.
7. Use a ladle or pour the mix into the pan like you would for a pancake, but fill the pan like you would for an omelet.
8. After a couple of minutes, check and if you can, flip the pancake over.

Put on a plate to serve family style with some Makgeolli and Soju!

Yield: Several several servings, depending on how big your pancakes are.