We bottled our makgeolli on Saturday and drank some on Sunday. I found a simple recipe for Korean onion pancakes (pajeon) that are traditionally eaten with makgeolli. Both the makgeolli and the pajeon turned out fantastically well.
On Monday we had ravioli (dried, I haven't had the urge to try making my own) and a simple tomato sauce made with a can of tomatoes, olive oil, salt and chilis. We had fresh greens from our garden boxes with a simple oil and vinegar dressing.Seyoung made ssamjang from some pork we had in the fridge and we had a meal of rice and ssamjang wrapped in fresh-picked lettuce for dinner. And drank the last of our makgeolli, 2 litres only lasts so long...
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