Sikhye and Crepe

20230129 #breakfastdiary 663, -5°C/partly cloudy, 11min/workout A random little story about 'grain tea' — #GokCha (literally 'grain tea') is a monk's euphemism for alcohol. The story goes that a Joseon-era monk, Great Master Jinmuk, felt a bit sheepish about drinking and started calling it 'tea' (cha) instead — and that's supposedly where the term comes from. Songhwa Baegiljju, passed down for nearly 400 years by the head monk of Suwangsa Temple in Jeollabuk-do, is probably the best-known example of this kind of 'grain tea.' Alcohol was forbidden in temples, but it also served as a means of practice. I like to think that's not so different from enjoying a quiet drink alone now and then, just to listen to your inner voice. A crepe eaten alongside #sikhye (sweet rice drink), which has a bit of that 'grain tea' feeling — Heat a pan with olive oil, spread out a store-bought crepe, and crack an egg onto it. A little salt and pepper. Fold the crepe neatly, then top with tomato, strawberry, banana, and avocado. I debated finishing it with parmesan cheese or powdered sugar, then just ate it as is.