KOREA FOUNDATION

It is often said that Koreans crave buchimgae, or Korean pancakes, on rainy days, but no one knows when and where this saying originated. Perhaps it reflects people’s desire to forget the dreary, depressing weather by eating delicious food. But why buchimgae, of all dishes? Some say that the sound of buchimgae, also known as jeon, sizzling away in a pan sounds like the falling rain. Maybe that’s why Koreans feel so drawn to the dish on rainy days!

  Buchimgae is simple to cook. Just place a frying pan over medium heat until warm, coat the pan with oil, pour a thick batter of flour and fillings into the pan, and lightly fry. There are almost no limits to the kind of fillings that can be used—chopped vegetables like fully ripe kimchi, leek, and green pumpkin are as tasty as clams, sliced squid, or meat. A dish of contrasts and harmony, simultaneously simple and complex, buchimgae lures Koreans with its savory fragrance and calls to them to gather ‘round, ready to eat. It’s a convenient but iconic snack.

   Despite its distance from Korea, southern Europe has a similar dish; foreigners from Spain and other Latin countries are reminded of tortillas the moment they see buchimgae in Korean traditional markets. Round Spanish tortillas made with eggs, potato, and other ingredients may not be as flat as Korean buchimgae, but they offer the same versatility that betrays their basic appearance. Tortillas provide a wide spectrum of flavors according to the composition of ingredients and the person who cooks them.

   Switzerland has been greatly influenced by its neighbors in terms of language, food, and culture in general. As in Germany, Swiss cuisine has developed meals based on potatoes and sausages, and rösti is one such dish. The name originates from rösten, the German word for “roast.” Crispy yellow rösti pancakes are made by frying a mixture of finely grated potatoes, cheese, onions, and bacon. The dish is widely loved in Switzerland as well as across the border in Germany and Austria.

   Vietnam has banh xeo, which falls somewhere between Korean buchimgae and French crepes. Like a crepe, banh xeo is eaten folded, but into the shape of a half moon, and made by cooking rice batter in a pan with the addition of meat and vegetables. Its name comes from the Vietnamese words banh, meaning “bread,” and xeo, which imitates the sound of the sizzling batter in the pan. Along with rice noodles, banh xeo is a symbol of Vietnam.

  buchimgae is a dish anyone can easily make and enjoy. Think of the ingredients you already have in your refrigerator. As you take them out one by one, imagine all the delicious kinds of buchimgae or its foreign cousins you could make. Just pour oil into a frying pan and fry the batter and chopped filling until it becomes one irresistible pancake after another. That’s all you need! Serve with a small dish of soy sauce lightly sprinkled with red pepper powder for dipping and snack time couldn’t get any more perfect.

Written by Kim Shinyoung
Illustrated by Jeong Hyoju

Buchimgae tortilla rösti banh_xeo