Comments on: my first ‘pajeon’ (korean vegetable pancake) http://gourmettraveller88.com/2009/01/13/my-first-pajeon-korean-vegetable-pancake/#utm_source=feed&utm_medium=feed&utm_campaign=feed discovering new tastes and rediscovering long-lost tastes ....... Mon, 06 Feb 2012 22:53:41 -0700 hourly 1 http://wordpress.org/?v=3.1.3 By: Janet Ching http://gourmettraveller88.com/2009/01/13/my-first-pajeon-korean-vegetable-pancake/comment-page-/#comment-1898 Janet Ching Sun, 29 Mar 2009 17:36:56 +0000 http://janetching.wordpress.com/?p=2049#comment-1898 <em>Hi Tess, I have been thinking to make okonomiyaki too but seems a lot of steps and quite a bit preparation work. Look forward to reading your post : ) I will check out the link you provided, thanks a lot for the info. I have finished the korean pancake mix and would be nice if I can make it from scratch at home. I don't go to Zurich that often.</em> Hi Tess, I have been thinking to make okonomiyaki too but seems a lot of steps and quite a bit preparation work. Look forward to reading your post : ) I will check out the link you provided, thanks a lot for the info. I have finished the korean pancake mix and would be nice if I can make it from scratch at home. I don’t go to Zurich that often.

]]> By: Tess http://gourmettraveller88.com/2009/01/13/my-first-pajeon-korean-vegetable-pancake/comment-page-1/#comment-1897 Tess Sun, 29 Mar 2009 17:11:55 +0000 http://janetching.wordpress.com/?p=2049#comment-1897 Hi Janet, I am about to post about okonomiyaki, the Japanese pancake with cabbage, and got to thinking about how it's sort of like Korean pancakes, so as usual I'm distracted by surfing for information about them. I think some mixes contain mung bean starch. But this seems to indicate you can use potato starch instead (or other kind of starch): http://www.maangchi.com/recipes/ya-chae-jeon#comment-979 (The store where I find many fresh vegetables for my Japanese cooking is Korean, and they have lots of different pancake mix brands, but I've never tried any of them.) Hi Janet,
I am about to post about okonomiyaki, the Japanese pancake with cabbage, and got to thinking about how it’s sort of like Korean pancakes, so as usual I’m distracted by surfing for information about them. I think some mixes contain mung bean starch. But this seems to indicate you can use potato starch instead (or other kind of starch):
http://www.maangchi.com/recipes/ya-chae-jeon#comment-979

(The store where I find many fresh vegetables for my Japanese cooking is Korean, and they have lots of different pancake mix brands, but I’ve never tried any of them.)

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