Our participants were finally able to learn their favorite recipes with A-Jung LIM at the ISMAC PARIS cooking workshop.

On the program, speaker A-Jung LIM (@ajungcuisine) comes to present Korean cuisine and offers participants the chance to make a dish on the spot. We were able to prepare Buchimgae and Jeon, which are often found at Korean festivities.

Buchimgae Buchimgae, Korean pancake, is a dish in which ingredients such as meat, chopped vegetables and seafood are mixed in a flour-based batter and then fried in oil. In addition to wheat flour, various cereal flours such as buckwheat flour, mung bean flour and glutinous rice flour are also used, and there are also potatoes which are ground and fried as potato pancakes. This is a very popular dish in Korea. Bindaetteok, green lentil pancakes and kimchi pancakes are representative examples. It’s particularly popular as a snack with Makgeolli (white rice alcohol), so it’s a must for any bar that focuses on Makgeolli.

Jeon Jeon is similar to Buchimgae in that it is fried in oil, but there is a difference. Jeon generally preserves the shape of the ingredients as much as possible, cutting ingredients only as thinly as they are sliced, coating them in flour and egg, then frying them in oil. Jeon generally uses a single ingredient or stuffs the main ingredient.

Our event was : 🗓 : Our event was : ⏰ : from 2 to 4 p.m. 📍 : 11 rue Vandrezanne, 75013