Category Archives: Others


10 Tips To Master Korean Pancakes

10 11 17

I recently posted this image on my Instagram account with some tips. I thought it was fun to see some questions and responses so I’m sharing it here and working on more Korean cooking tips for you! Let me know what you think!


1 / It’s usually 1 : 1 (pancake mix : water) ratio. 1 cup will make about 2-3 pancakes.

2 / Finely chop ingredients or in thin shreds so you can spread thin and flat.

3 / Add 1 big ice cube in the batter mix for extra crispy pancakes.

4 / You only flip twice but press down with spatula to make sure its cook thoroughly.

5 / Add more oil around the edges and in the middle by lifting the pancake, again for extra crispy pancake.

6 / Season your mix lightly with salt even if you make sauce to dip

7 / Easy dipping sauce to make: soy sauce, vinegar, sugar, sesame oil, sesame seeds (+green chili for extra kick).

8 / Flavorful combo: chives + green onion + perilla OR zucchini + onion + dried shrimp OR kimchi + kimchi juice + sugar + gochujang + green onion.

9 / Make the pancake ahead of time, refrigerate then reheat on pan (without oil) on low-med heat. This also makes it crispy and flavorful.

10 / Make it on a rainy day, eat it with Korean rice wine (Makgeolli) and share it with your friends & family.

Click here for yummy Korean Seafood Pancake recipe!


Annual Instagram Yard Sale

09 14 17

September 15 – 17 (FRI – SUN)

Hello friends, I’m excited to open a tiny private yard sale this weekend on Instagram. Yes, Instagram! I’m happy because I did some decluttering at home and hoping that some of these treasures will find a new home, a new kitchen. Please read the instructions carefully before placing your order.

Items on sale will be posted over at banchanworkshop_yardsale instagram account. This account is a private so please request to follow.

Comment if you are interested in purchasing or if you need more description about the item(s). (e.g. dimensions, color, texture, flaws).

Email your info (see below) to with subject: Yardsale

Name (First, Last)
Your Instagram handle (e.g. @selina.s.lee)
Item(s) you want to purchase (Item#, Item Name)
Your email address
Your PayPal account email address (if different from above)
Shipping address (if not picking up)

Shipping cost estimate will be provided within 24 hours (via email). Shipping is available to US only.

Payments are received via PayPal. Send payments to via PayPal (send money as friends & family) PLEASE DO NOT SEND PAYMENT UNTIL YOU GET A FINAL QUOTE AND CONFIRMATION FROM ME. THANK YOU!

Orders are prioritized by info received via email. Commenting on Instagram does not guarantee you to claim the item.

Sale is not final until payment is received.

Photo caption will changed to SOLD once payment is received and buyer notified via Email.

Packages will ship out starting Wednesday, 9/20.

If you are local, you can pick it up from Private Mailbox & General Store in Oakland. Mention that you are there to pick up online yard sale item from box #500.  

Private Mailbox & General Store
484 Lake Park Ave. #500
Oakland, CA 94610

All sales are final. There are no refunds or returns. If you have any problems or concerns, please email me.

Follow @banchanworkshop_yardsale – Comment if needed – Submit Email Request – Shipping Estimate & Confirmation – Send Payment – Shipping Notification

Thank You!

Recipe All - Banchan - Others

Korean Beef Skewers (with Vegetarian option)

06 19 17

There is whole other part of Korean cuisine that I have yet to explore. It’s the royal cuisine. Food that was served on king’s table during Korea’s Joseon Dynasty (1392 – 1910). It’s mindful, it’s delicate, it’s beautiful and of course, delicious. Joseon dynasty is one of very few, possibly the only era that was documented down to every detail through each king’s reign. All 27 monarchs ruled over 500 years of time. You can imagine the type of food that made it to king’s table and the royal family was exquisite and exceptional. A lot of what you see in modern Korean food is developed over the years based on region but heavily roots back to Joseon era. I’m happy to re-introduce this recipe again from what we made few workshops ago. You can see the previous recipe HERE and compare how it is prepared differently. Hope you get to try it. It’s a really good one to entertain the guests with.

Photography by Selina S. Lee

KOREAN BEEF SKEWERS (산적꼬치) – 3-4 servings (12 skewers)

8 asparagus stalks (medium thickness for easier threading)
1/4 lb thin sliced lean beef (sirloin or rib eye)
4 king mushrooms
12 rice cakes (thin round tube kind)
3 green onions
2 eggs
¼ cup flour

¼ cup low sodium soy sauce
2 tsp sugar
1 tsp minced garlic
½ tsp grated ginger
½ tsp sesame oil
1 tbsp mirin or cooking sake

Cut all ingredients preferably in same length. 2 to 2.5 inches. All ingredients will be par-cooked and seasoned separately before threading into the skewers. Prepare the sauce first by combining the ingredients.

BEEF or KING MUSHROOM – Cut the beef or mushroom into strips then marinate in sauce for about 30 min. Use about ⅓ of the prepare sauce and save the rest for later. After meat or mushroom is marinated, sautéed them on a skillet for few minutes until meat is thoroughly cooked.

RICE CAKE – Soak the rice cakes in cold water for few minutes then blanch in boiling water for 1-2 min. Season it with little bit of the sauce and sesame oil after draining to make sure it doesn’t stick together. There is no need to blanch the rice cake if you are using freshly made rice cakes.

ASPARAGUS, CARROT and GREEN ONION – Remove the tough ends of the asparagus and cut both asparagus and carrots into same size strips then blanch in boiling water for 2-3 min. Make sure vegetables are not overcooked and season with salt after it’s drained. Cut green onion, including the white part and set it aside.

Once all ingredients are par-cooked and seasoned, thread the meat/mushroom, vegetables and rice cakes onto the skewer. I like to thread them in this order: Asparagus – Mushroom/Beef – Carrot – Rice Cake – Green Onion. It looks pretty!

Heat a large pan with 1 tbsp of extra virgin olive oil over medium high heat. Coat each skewer with flour then with whisked egg (season with salt) and place the skewers in the pan. Add more egg on top of the skewer to fill in the gap. It’s okay if egg overflows, we can cut off the excessive to keep the shape after it’s been cooked. Cook it for 2-3 min then flip it over and cook for another 2-3 min in lower heat.

Serve with remaining sauce for dipping.

TIP: Soak or rinse the wooden skewers in cold water before threading. This will prevent the wood from burning.