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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!

10 TIPS TO MASTER KOREAN PANCAKES

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!

Workshop

Banchan Workshop #12 Soup & Stew

10.09.17

I’m beginning to feel the full swing of Fall in the air. My favorite season. In Korean culture, we call this season, a season of reading (독서의 계절). Have you heard of this? Maybe because the weather is just perfect to snuggle into warm blanket, a cup of tea in your hand. Are you a reader? I’m not. I’m just not a avid reader. I usually have to be mesmerized by its first chapter in order to finish the entire book. Since it’s a season of reading, I feel inspired to read more. Do you have good recommendation for me?

Fall is also a season for soups & stews. I love the feeling of crisp air and chilly mornings and nights. You can make comfy creamy soup, brothy noodle soup, hearty vegetable soup. They all sound good to me. I recently hosted another workshop around the theme of Korean soup & stews (jjigae). We focused on learning how to make a simple healing bean sprouts soup (recipe) and super tasty gochujang stew (recipe). Here is a quick photo recap from that day. I’m loving the darker moody photos here.

All Photography by Sarah M. Park