tag:blogger.com,1999:blog-9032501670292723848.post6886030754205687339..comments2008-09-05T19:36:37.481+08:00Lizhttp://www.blogger.com/profile/011101103186846280742kpopped@gmail.comBlogger6125tag:blogger.com,1999:blog-9032501670292723848.post-57627009470336571002008-09-05T19:36:00.000+08:002008-09-05T19:36:00.000+08:00Thanks I wanted to make pajeon but I didn't know how to... sounds easy, but shouldn't you just mix everything together first before putting it in the pan? And ya, more batter too! Looks nice, but it would be better with more filling!hito mazukinoreply@blogger.comtag:blogger.com,1999:blog-9032501670292723848.post-20080419800645272732008-01-06T14:44:00.000+08:002008-01-06T14:44:00.000+08:00yay :D im glad i found this blog. haha..got the link thru popseoul news about the pajeon. never knew that there were that crazy malaysian korean fans. im one to :D im going to try this out. im the only one in the family that crazed about korean stuff. pfft..thanks for the easy steps!vonnwww.xanga.com/hispreciousnoreply@blogger.comtag:blogger.com,1999:blog-9032501670292723848.post-89311247422805941652008-01-06T14:17:00.000+08:002008-01-06T14:17:00.000+08:00Ok <B>Meiruo</B>. Will try that, thanks for the tip! Do you think if I added more rice flour I'll get a <I>chewy-er</I> pajeon as well?<BR/><BR/><B>k-pop_rub:</B> Do tell us how it turns out!<BR/><BR/><B>hjn:</B> Haha, yea, looks broken doesn't it? I was trying to be fancy with the plating but I guess the <A HREF="http://masak-masak.blogspot.com/2005/10/ramadan-bazaar-bangsar-kuala-lumpur.html" REL="nofollow">roti jala</A> look doesn't fit the panjeon. He he. I'll try a more traditional one with the haemul panjeon.Roosternoreply@blogger.comtag:blogger.com,1999:blog-9032501670292723848.post-70832126320850199632008-01-05T21:08:00.000+08:002008-01-05T21:08:00.000+08:00looks broken ..ahem. i mean good job! (sorry, couldn't help myself - just kidding, just kidding) <BR/><BR/>there's some korean pancakes sold down here, but they are super greasy cause they keep pouring the olive oil on it (my eyes were like "ah...that's enough" ..) <BR/><BR/>probably pour the dough first to fry for a while, then put the vegie on top, then pour more dough and flip to make the vegie coinside more with the dough?hjnhttp://honjangnim.comnoreply@blogger.comtag:blogger.com,1999:blog-9032501670292723848.post-41563753986193936572008-01-05T18:58:00.000+08:002008-01-05T18:58:00.000+08:00Yummy! I had tuna pajeon last night. I think you should thicken the dough a bit Rooster to get a chewy pajeon. And yes, they are flexible, use what ever stuffed you had in your freeze to make them. I used the sesame oil to fry. The smell is voila!meiruo_channoreply@blogger.comtag:blogger.com,1999:blog-9032501670292723848.post-10415139635668182482008-01-05T18:18:00.000+08:002008-01-05T18:18:00.000+08:00OMG I LOVE YOUUUUUU<BR/>The only place I have been able to find these is Chinatown in San Francisco... I was beginning to think they were completely unique to there! Seem so easy.. I have all the ingredients in my kitchen <3 tankieskpop_rubhttp://www.blogger.com/profile/07762993639043396572noreply@blogger.com