After making okonomiyaki (a sort of Japanese pancake) at home, of course I had to try making Korean pancakes (aka pajeon, pa jun, etc.) too. I stopped by H-mart to pick up the Korean pancake mix. Then I picked up a frozen seafood mixture that had mussels, shrimp, and squid. After you mix up the batter, it’s pretty easy to prepare. I cooked some mushrooms and scallions a bit, just to soften them. Then I mixed up everything, poured it into a hot skillet, and tried to be patient while the pancake sizzled away. Here is a photo-log of how things went.
Jen caught this video of the flipping process, which was a lot easier than flipping the okonomiyaki.
So which is better, the Japanese pancake or the Korean pancake? I’d say it was a toss-up. If you have the time and ingredients, okonomiyaki is pretty awesome. But you can whip up a batch of Korean pancakes on very short notice and without too many ingredients in the kitchen. Either way, this kind of cooking is a lot of fun.