Comments on: Korean pancake mix

By: Connie

Connie — Mon, 21 Jun 2010 02:53:43 +0000

Hi Nan, we’ve been seeing Korean wines in the market a lot, haven’t tried any since we didn’t know what to pair them with. Now, I know! Thanks!

By: NAN

NAN — Mon, 21 Jun 2010 02:41:59 +0000

Hi. Nice to meet you. I usually eat Pajeon when it rains because it’s more delicious than other days. And I want to say a secret. Pajeon and rice wine(Makgeolli)taste good together.
By the way I’m Korean.

By: Connie

Connie — Tue, 09 Feb 2010 10:32:07 +0000

Yes. Still have to find a good proportion though.

By: armi

armi — Tue, 09 Feb 2010 06:20:42 +0000

Hi Ate Connie, I assume the basic ingredients for the Korean pancake are all-purpose flour and rice flour?

By: Korean scallion pancake (pajeon, p’ajon or pa jun) | Bread winner

Korean scallion pancake (pajeon, p’ajon or pa jun) | Bread winner — Fri, 05 Feb 2010 08:12:12 +0000

[...] last year. I was intrigued by the unique texture of the pancake and when I chanced upon a bag of Korean pancake mix (buchimgae) in an Oriental food shop in Cartimer, I grabbed [...]