Why Do Koreans Eat Pajeon and Makgeolli When It Rains? – The Story Behind Korea's Rainy-Day Tradition
Pajeon and Makgeolli on Rainy Days Rain once gave farmers a natural break from working in the fields. Jeon could be made easily with grain flour and vegetables already available at home. Makgeolli was a familiar traditional drink closely connected to farming life. The crisp, savory taste of pajeon pairs well with cold, lightly tangy makgeolli. The sizzling sound of jeon is often compared to the sound of falling rain. Freshly cooked Korean pajeon served with makgeolli, a classic pairing many Koreans enjoy on rainy days. Whenever it rains, the smell of Korean pancakes cooking in oil drifts through our quiet neighborhood of detached houses. I can never tell which home it is coming from, but on rainy days, the savory aroma of jeon somehow seems to travel between the houses. As soon as raindrops begin tapping against the window, you may hear someone in Korea say: “Should we have pajeon today?” For many Koreans, rainy weather naturally brings pajeon and m...