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NYT and Pajeon

Posted by in Globalization | 15 comments


The New York Times has a little piece and video on making Pajeon, the Korean pancakes that make great drinking food.

Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
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  • best skim milk to buy in seoul
  • elevator

    Blintzes sound great!MMM;)

  • anomi

    this is awesome. Must you use skim milk as pictured?

  • ZenKimchi

    Did I use skim milk? Nah, just whole milk with cream added. I guess you could do it with all cream, but that would be more expensive. I’m a cheapskate.

  • annamatic

    i found some straining cloth at Lotte Mart that seems to work pretty well when making ricotta. It’s called “Cooking Paper” or “조리용여과지” on the package, and from the pictures on the back, it looks like it’s used to strain the ingredients to make a clear soup. In the utensils section on the first floor of the Seoul Station Lotte Mart.

  • http://www.maxwatson.com Max Watson

    I’ve been meaning to make ricotta for a long time so that I could make a proper LASAGNA! But I held off do to a lack of cheese cloth, but now you’ve told me where to go–thanks.

  • http://www.zenkimchi.com ZenKimchi

    Thanks Max. I’ve been meaning to make a lasagna too. Tell me how it goes. Do you have an oven? Do you have the right pasta, or will you make it yourself?

  • http://www.liminality.org/ Charles

    Looks easy enough. How long do you need to let the milk curdle after you turn off the heat and before you strain it?

  • http://www.zenkimchi.com ZenKimchi

    The curdling is almost instant. To be on the safe side, I let it cool before straining.

  • http://skindleshanks.blogspot.com/ skindleshanks

    This seems almost exactly the same as the process I use for making paneer–the only difference is that I use vinegar to make paneer, which, btw, is wonderful fried with some herbs, red pepper powder, or whaqtever you like.

    As far as the cost goes–I don’t know that it is all that much cheaper than buying ricotta in the store–you need about a gallon of milk (about 6-8,000 won) to make about 400 grams of cheese, in my experience. However, it’s a good way to use up milk that would be left in the fridge to go bad otherwise.

  • http://www.liminality.org/ Charles

    Excellent! I am definitely going to give this a try.

  • Charity

    LOL! That sounds like something someone would come up with only if they were really stoned or something. I wonder what they were smoking out back while coming up with that idea?

  • Julia

    ROFL!!! That’s probably worse than the live octopus just for the simple fact they served you FROZEN fish and peanut butter with wasabi! I don’t know, maybe wasabi in peanut butter would taste good. What did it taste like Joe?

  • http://www.zenkimchi.com ZenKimchi

    Nasty. Like wasabi and peanut butter. They didn’t blend. They each were fighting for dominance, and they hated each other.

  • claudia

    Hey, could’nt you use a new, clean pair of pantyhose to strain this stuff with? Just wash and rinse them out real, real good first to remove any excess dyes in the pantyhose. Nude colored hose would probably have the least coloring to wash out. And should be easy to find. Even over there.

  • http://www.zenkimchi.com ZenKimchi

    I don’t see why not. Anything that is mesh like cheesecloth. I haven’t tried pantyhose because I’m not the type to have a pair lying around the house (at least I won’t admit to it).

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