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Posts Tagged ‘buchu jan’

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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