Re: 한국파전(Korean pa jun)/사진+동영상

[할인의유혹]

http://www.nytimes.com/2007/03/28/dining/28mini.html?oref=login

동영상 있는 곳 - 중간부분

배경음악에 한국 전통음악이 ㅋㅋㅋ

The Minimalist

Pancakes of the World, Dressed for Dinner

Andrew Scrivani for The New York Times

WATCH OUT, BREAKFAST! Pancakes move into dinner territory when they are savory and full of vegetables. Above, Korean pa jun.

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By MARK BITTMAN

Published: March 28, 2007

THERE is a world of pancakes beyond breakfast. Some are familiar to experienced cooks: potato pancakes and their Swiss cousins, rösti; corncakes and their South American relatives, arepas; and the earthy buckwheat crepes of Brittany. Others are a little more advanced, like the ones we cook here.

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Related

Recipe: Italian-Style Vegetable Pancakes (March 28, 2007)

Recipe: Spinach Pancakes (March 28, 2007)

Recipe: Korean-Style Crisp Vegetable Pancake (Pa jun) (March 28, 2007)

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Andrew Scrivani for The New York Times

Spinach in a new form.

Andrew Scrivani for The New York Times

Italian vegetable pancakes.

What all of these pancakes have in common is a certain off-the-cuff friendliness and flexibility. Once you understand that the batter essentially holds the more important ingredients together, and once you get the hang of what that batter looks like, you’re free to start adding food almost at will, as you would with a soup or salad.

Certain components are basic, especially eggs and flour. Eggs offer lightness, flavor and protein. Flour can be augmented with or even replaced by bread crumbs. Both eggs and flour are needed to bind moist ingredients like vegetables and seafood, and both provide bulk.

There are three splendid starting places here, all quite different. Italian-style pancakes are the lightest. Grated raw or cooked vegetables are bound minimally with flour or breadcrumbs and seasoned with Parmesan and onions. Spread the lumpy batter onto a hot, greased griddle or pan and cook until crisp on both sides, but be careful: they’re so soft that they can be difficult to cook. Be sure the first side is nicely browned before attempting to turn them. Their fragility equals delightful tenderness, and they have an unmatched purity of flavor. Serve them after pasta, to complete a meal, or as a side dish with sautéed or roasted meat, poultry or fish.

On the other side of the spectrum is the Korean pa jun, a whole-pan pancake whose batter is stout enough to handle just about any ingredient you can think of, including chopped vegetables, seafood, meat, bean sprouts or kimchi. Pa jun are fun and easy to handle; with a little practice and a nonstick skillet with sloping sides, you can flip them without a spatula. They are strongly seasoned and real crowd pleasers.

Video

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The spinach pancakes made in northern Europe (I first ate them in Sweden) nicely demonstrate what you can do when you have a wet main ingredient, like spinach, but want to wind up with a firm but moist pancake. This is a slightly more elaborate production than the previous two recipes: yogurt or buttermilk add acidity, there is baking soda for leavening, and there is a much higher percentage of flour. Nevertheless, these are easy to cook and delicious.

With all of these, if the batter looks or cooks too thin (that is, it spreads unappealingly over the pan), add a little flour, or some more vegetables. If it is too thick, stir in some liquid — milk, water, stock, whatever — a spoonful at a time. The batter should be spoonable but not pourable, essentially vegetables just moist enough to hold together.

Even with minor adjustments, none of these pancakes take more than a half hour to prepare. How easy can a delicious supper get?

[도해]

아놔 ㅠㅠ 배고파 ㅠㅠ

[쟈쟈♥]

사진 기막히게 찍었네요~!ㅋ

[LakeLouise]

이거 화면 하단에 있는 외국인이 파전 만드는 장면 담은 동영상 다운받는 방법 혹시 아시는 분 없으신가요?

[끔뜩이]

셋트메뉴하나가 빠졌군요. dong dong ju

[보통사람]

파전이라고 하기보다는 부침개 라는 이름이가 더 어울릴듯

[할인의유혹]

지지미

[청보라빛]

지지미(X) 지짐이(O)가 맞구요. 근데 이게 방언이라는군요. 일본인들이 가타카나로 부침개를 표기하기 어려워.. 보다 쉽게 표기가능한 지짐이를 '지지미'로 표기해서 쓰고 있다고 알고 있습니다.

[우리집]

경상도 찌짐.. 그리고 부침개라는 말이 원래 틀린말이라고 어디서 들었는데..

[할인의유혹]

부침개라는 말은 어느 지방 사투리 같은데... 맞고 틀리고 할 것도 없을듯

[소이8]

부침개 찌짐 다 방언이에요. 경상도 사투리^^;틀린 말 아니에요^^;;

[신맑스주의]

정구지 찌짐....

[아베나가뒈져!!]

22222222

[호나우딩크]

어려운말로 부추전..ㅋㅋㅋㅋ

[소이8]

ㄴㄴ 정구지가 너무 적어요.ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

[구스타브]

정구지가 부추를 말하는거조? 오래간만에 들어본 말인거 같은데...

[밑줄긋는 여자]

우리집에서도 정구지라고 해요 ^^ 어렸을 때 정구지랑 부추랑 다른건줄 알았음.. 부추?! 뭐야? 이랬던 기억이 나네요..

[masquerade]

경상도쪽에서 정구지라 하고 서울에선 부추라 하더군요.....부산살땐 정구지라 부르고 살았는데 서울와서 부추라고 또 부르고 살다보니 입에 붙어서 지방내려가서 정구지라 부르기가 어색하더군요...

[할인의유혹]

일본지방에서는 "니라" 미국지방에서는 리이익이라고 부르던데

[썸씽]

저도 엄마가 정구지라고해서 부추라고 잘 안쓰게되더라구요.. 어색해서..ㅋㅋ

[masquerade]

피자처럼 썰어놨네요..우린 그냥 막 젓가락으로 찢거나 조그만 사각형으로 대충 잘라먹는데~~

[우리하라]

해물파전이 제일이여....동래 파전이랑 나그네파전이 생각나네요. 야근하믄서 저녁도 못먹고 있는데..비도오고..젠장

[홍팀장]

부침개는 걍 찢어먹는게 제맛.. 이뻐보이긴 하다만.. 정이안가네 ㅡ,.ㅡ

[복있는사람]

부침개는 사투리가 아닙니다. 국어사전에 등록된 표준어구요.. 경상도에서는 찌짐이라고 하는것 같네요. 정구지가 경상도 사투리로 부추를 의미하나 보군요. 여기 전라도는 부침개를 통상 '전(煎)' 이라고 부르고요. 부추를 여기 사투리로 '솔' 이라고 합니다. 부추김치를 '솔지' 라고 하죠

[밑줄긋는 여자]

찌짐은 저렇게 잘라놓으면 맛없어 보이는데.. 손으로 찢어먹는게 제일이죠~ 젓가락으로 쑥쑥~