Friday, August 27, 2010

Korean Pancake

I bought this Korean Pancake mix from Palama Market for $1.99 about a month ago. I finally made it yesterday.


These are my four ingredients. Talk about simple.


I first added water to the pancake mix. The directions were in Korean so I really didn't know exactly how much to add. Then I chopped up everything else and threw them in the batter.
Fried um up . . .

and got this. It was really good . . .


especially with this sauce . . . ko chu jang, shoyu, honey, sesame seeds and vinegar mixed together. I wanted to add sesame oil too, but I couldn't find it. I don't know the proportions - I just eyeballed it.
I had to add some water too cause at first it was too thick and potent.


Betty Townsend said...

Wow, that looks good. There's a Korean restaurant in Pacific Grove (next to Monterey) that we've been to a couple of times. They serve a Korean pancake as an appetizer. Looks like yours.

jalna said...

Betty, the top pieces are the good-looking ones. I also had some burnt ones that didn't make the photo. I ate those.

Erick said...

I love Korean pancakes, the seafood version is my favorite. Looks easy too and ONO!

jalna said...

Super easy Erick!

:) josefina :) said...

looks yum! sometimes I make it with just kimchee - so ono! I like to use the korean pancake batter as the flour when dredging pork chops or tonkatsu or chicken.

jalna said...

Ho da good ideas, Jocelyn! Thanks!