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
