korean pancake time



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.

http://i254.photobucket.com/player.swf?file=http://vid254.photobucket.com/albums/hh113/justcooknyc/koreanpancake.flv

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.


2 thoughts on “korean pancake time

  1. hmmm….I like the Japanese pancake more, probably because there is usually more veggies in it, and because of the smokiness of the bacon and bonito flakes. Both are good, though.

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