Add 300 gram water to the rice and the peas and cook 25 minutes. Check after 15 minutes if extra water needs to be added. Puree this in a food processor and add salt and pepper to taste. Stir in the flour and the eggs. Heat a frying pan and spoon heaps of 2 tablespoons batter (size of American pancakes) in the pan. Put some bell pepper and tomato on top. Fry two to three minutes, then turn them around and fry two minutes more. Turn them back before serving. Mix, for the sauce, soy sauce and green onions and drizzle over the pancakes.

On the 15th of April, the Koreans start the two-month Arirang Festival on gymnastics and art; a good day to serve kim chi. Click on culinary calendar for Links between cooking and celebrations.