Since it’s tradition to eat jon (a savoury pancake) on rainy days in Korea, and I didn’t feel like cooking rice, I made kamja (potato) chon and buchu ( 부추 a kind of Korean chive) jon for dinner last night. And it was an organic fest too as the potato and buchu came from my parents-in-law’s allotment in the countryside! I served this with kimchi (made by my mother-in-law too! see below)
First I mixed half a cup of flour with some water. The local shops sell several different kinds of flour for different purposes and there’s always a picture on the front of the packet showing what the flour is for – bread, cakes, jon. So I bought the bag with the jon on the front. I don’t know what the real difference is between the flours as they are all types of plain flour – there’s no whole wheat or rye flour or anything like that. But I think the jon flour seems easier to mix without it getting lumpy.
So then I added the buchu to the flour and water and mixed it altogether. It always looks like there’s not enough
Continue reading “kamjajon and buchujon for dinner” »
A very frustrating day! I only have this one summer outfit and even this is not that cool so I decided to try to make myself some clothes. But I ended up spending most of the day trying to make what looked like a very simple T-shirt jersey dress. I think I used material that was too stretchy and it ended up going all out of shape…
I followed a pattern from my magazine Dolly Dolly – I bought this when I was in Japan earlier this year- but I’ve I ended up with something that looks completely different to the picture in the book. Continue reading “Making clothes” »
After spending most of the day in the flat with the air conditioning on, we ventured out for a walk to the park. It’s so hot and humid and there’s a typhoon on the way. But the cicadas were out in force in the park.
It’s the first day of pok-nal today in Korea and it’s traditional to eat samgetang, chicken and ginseng soup.
samgetang, chicken and ginseng soup.
There’s a whole chicken in the soup with ginseng and glutinous rice, jujube fruit, garlic, ginger, and lots of leek. It has a mild flavour and comes with a small bowl of salt to dip pieces of chicken in.
So what’s pok-nal?
The hottest part of the summer in Korea is considered to be around mid July to the beginning of August. The first day of this hot season is called cho-bok (초복) and it’s today, July 19th. The temperature in Seoul at the moment is 86ºF (30ºC) so not too bad, but hot enough. The middle of the hot season is chung-bok (중복) on July 29th and the end is called mal-bok (말복) on August 8th. Because it’s hot in the summer people can feel sluggish and low on energy so as this dish is full of good things, it’s supposed to make us healthy and strong during this period.