Comments on: Fresh Veggie Korean Pancakes

By: Ronny

Ronny — Wed, 07 Oct 2009 01:06:55 +0000

I made these tonight and they were a good introduction into Pajeon! Be sure to let the pancakes cook as it will develop a “toasty” taste. I think the vegetables in this recipe were a little boring for me, so I would use a lot more green onion and perhaps some jalepeno peppers sliced thin. But that’s just my taste! Give it a try! Cheap and easy to make!

By: BigGirlPhoebz

BigGirlPhoebz — Sun, 16 Aug 2009 18:48:24 +0000

I wound up making something a similar veggie pancake as a way to use up the leftover carrot and cabbage I had slowly going south in my fridge. I didn’t realize at the time how close they were to this classic korean version. Do you ever put any Asian condiments in the mixture itself? I think I am going to make them again, this time using your recipe, and try a little hit of siracha to give them a kick. In any case, if you want to check out my version:

http://www.biggirlssmallkitchen.com/2009/05/recipe-flash-carrot-cabbage-pancake.html

Enjoy!

By: Not Eating Out in New York » Savory Chickpea Flour Pancakes (at the Indian Culinary Institute)

Sat, 18 Jul 2009 05:51:00 +0000

[...] very soon). I’m a fan of savory pancakes from many countries, like the Korean-style shredded veggie-studded ones a few months back. Instead of wheat flour, these Indian pancakes are based on gram flour, or finely [...]

By: Daniel

Daniel — Mon, 06 Apr 2009 22:51:18 +0000

Do you guys have a recommendation section, i’d like to suggest some stuff

By: Yvo

Yvo — Mon, 02 Mar 2009 21:43:16 +0000

Coincidentally I decided to make these after seeing a post on Just Bento… I’ll have to tweak and see if I can combine the two inspirations
Hers is not pejeon though (says she) though I can’t really tell you what makes it different.
http://justbento.com/handbook/recipe-collection-mains/buchimgae-or-chijimi-jijimi-kimchi

By: Sung

Sung — Sun, 22 Feb 2009 23:38:57 +0000

Also one of my favorite dishes.

Consider substituting garlic chives (aka chinese chives or, in Korean, puchu) in lieu of scallions, or in addition. If you have sesame leaves–cutting a few into thin strips and adding a few pieces to each pancake will make each smell and taste even more wonderful.

Also consider adding julienned potato and reducing the amount of flour in proportion–it keeps the carbs at the right level, but adds a nice touch of crispiness when fried, especially if you get some potato to stick out off the edges.

By: Eric Hoffman

Eric Hoffman — Sat, 21 Feb 2009 22:07:35 +0000

Nice site. I have had those pancakes before with seafood in them and they are yummy. Good job.

By: Bethany

Bethany — Sat, 21 Feb 2009 16:04:01 +0000

These were great! My fiance is Korean and this is his favorite thing his mom makes. Maybe I won’t ever reach that level of yumminess…… but your recipe was a delicious start! My only problem was that I almost smoked out my roommates… and the whole house smelled like cooking oil when I was done! Seriously, I thought we were going to set off the smoke alarm. What is going wrong? Is my frying method flawed?

By: Jackie

Jackie — Thu, 19 Feb 2009 19:57:14 +0000

And hearty congrats on making the 50 Best Food Blogs in the World!!!

By: Jackie

Jackie — Thu, 19 Feb 2009 19:56:12 +0000

These look good, Cathy! Will have to try. Glad you love kimchi pancakes, too. Have you tried making them at home? Insanely delicious. Here's a super quick, no-fail recipe straight from the motherland!