Kimchi is everything in South Korea
I have fond memories of my time in South Korea, particularly when it comes to food. Aside from that wok-fried silkworm pupae, I ate on a dare, I never had a bad meal. Everything was delicious, especially the kimchi (Korean fermented cabbage).
For anyone who knows about Korean food, kimchi is a big deal. No meal is complete without it and there are a plethora of different kinds to choose from. All of which are amazing. When out at my favorite Korean restaurant, I used to ask for seconds as I could never help but to snack on it while waiting for my entree to arrive. That and Bibimbop always tasted better with a big heap of the spicy fermented cabbage thrown on top. At home, I made Gochujang pork and kimchi stir-fry along with one of my all-time favorite quick meals: kimchi-bop (kimchi and rice stir-fried together and topped with a sunny side up egg).
Start your meal off right with a savoury pancake (pajeon)
However, these days, if I am feeling particularly decadent and want to forego the healthy Korean recipes, I make this pancake or pajeon as they say in Korea. It has all my favorite things: kimchi, bacon, and carbs pan-fried together. Cook this if you want a spicy and salty snack or need a starter to a dinner of fried chicken and boozy iced tea.






This kimchi pajeon goes extremely well with Korean Iced Tea (Green Tea Soju cocktail) and Ginger and Garlic Brined Spicy Fried Chicken.
Nice recipe
Thanks! I appreciate your kind words 🙂