Eat Like a Local, Eat like Koreans

Did you know? The sound of raindrops is said to be very similar to the sound of frying pancakes. That’s why Koreans find themselves craving savory pancakes whenever it rains! It’s like the rhythm of the rain and the sizzle of the pan are in perfect harmony. ^^

It didn’t actually rain today, but I had plenty of Kimchi at home, so I decided to make some Kimchi–jeon (Kimchi pancakes). Since the pancakes alone felt a bit lonely, I also whipped up a quick Bibimbap using some leftover seasoned vegetables (Namul) from Lunar New Year. It’s not an “authentic” gourmet Bibimbap, but let me introduce you to my super-easy version!

Even if it’s not “perfect,” isn’t this kind of simple, tossed-together meal what a real Korean everyday table looks like? ^^ It’s the ultimate comfort food!

<Bibimbap Ingredients (My version)>

■Assorted Namul (Seasoned vegetables): You can find these at any Korean grocery store (H-Mart, etc.). Even just one type of vegetable is fine, but the more, the better! (I’ll make sure to share my recipes for making Namul from scratch in a future post. ^^)
■ 1 serving of Steamed Rice
■ 1 Egg
■ 1 tbsp Gochujang
■ 1 tsp Sesame Oil (These are absolute must-haves when making Bibimbap!)

Once the ingredients are ready, you’re basically done!

1. Scoop as much rice as you’d like into a bowl. 
2. Top it with your prepared Namul (seasoned vegetables) to your heart’s content. 
3. Fry up an egg and place it right on top. 
4. Add a spoonful of Gochujang on top. (Since it can be quite salty, start with a small amount first. You can always add more after giving it a taste!)
5. Finally, add a generous drizzle of sesame oil for that nutty finish. 
6. Give it a good mix, and you’re all set! 

<Kimchi Pancake(Kimchi–jeon) Ingredients>

■ 1 cup Kimchi, chopped (150g)
■ ½ cup All-purpose Flour or Korean Pancake Mix
■ ¼ cup Water
■ Cooking Oil
■ Pork or Squid (Optional, for extra flavor!)
* I didn’t have pork or squid on hand, so I added some chopped bacon instead. (Pro tip: If you don’t add any meat, this dish becomes an amazing vegan option!)

1. Mix the pancake mix with the measured amount of water. (The consistency should be similar to regular pancake batter.)
2. Stir in the chopped Kimchi and your extra ingredients (like finely sliced meat or squid) into the batter.
3. Heat the pan over medium heat and add a generous amount of cooking oil. (Unlike regular pancakes, the secret to a perfect Korean savory pancake is to use plenty of oil. This ensures a satisfyingly crispy texture!)
4. Pour a ladleful of the batter into the and fry until both sides are golden brown and crispy.  (Press down firmly with your spatula while cooking to make sure the meat or squid is cooked through completely.)
5. Now, serve it on a plate and enjoy by tearing it into bite-sized pieces with your chopsticks! (If it’s a bit bland for your taste, feel free to serve it with a small side of soy sauce for dipping.)
   

The highlight of any Korean pancake is definitely those crispy edges! ^^ When I was a kid, my siblings and I used to have little “wars” over who got to eat the edges first. (Even though my mom kept making fresh ones right off the stove, we just couldn’t resist those irresistibly crunchy bites! ^^)

I had such a great meal, but because I just tossed whatever was in the fridge into the bowl and even messed up my fried egg, the ‘visuals’ were… well, not exactly picture-perfect. Haha! So, I’ve brought a photo of a proper Bibimbap for you instead. (I can’t have you guys thinking Korean Bibimbap doesn’t look amazing! lol)

I hope you enjoyed today’s Korean food highlights! Bibimbap and Kimchi Pancakes are staples at Korean restaurants—has anyone here had a chance to try them yet?

Since these dishes are surprisingly easy to whip up, I highly recommend giving them a go at home. It’s a great way to enjoy a massive, satisfying meal for a fraction of the restaurant price!

Kimchi’s versatility doesn’t end with snacks! If you want to experience the ultimate Korean comfort meal, you have to try your hand at a bubbling pot of stew.

How to Make Authentic Kimchi-jjigae (Kimchi Stew)!

Is Kimchi Jjigae Healthy? The Secret to Korea’s Favorite Gut-Healing Stew

Check out my step-by-step guide and discover why this hearty, tangy dish is loved by Koreans all over the world. It’s the perfect way to use that well-fermented Kimchi in your fridge!

Wishing you a delicious day, 
MJay from Korea.

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