Web and app developer. Coffee, beer, and running, in any order.
Last week I made the Cheesy Scallion Pancakes recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
The end result was good, but I didn’t particularly care for the cheese addition. 3 stars ★★★☆☆
This week I made the Chinese-Style Scallion Pancakes recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
More work than the Korean-style batter pancakes, and I don’t know when I would make them again, but tasty. 4 stars ★★★★☆
Last week I made the Haemul Pajeon (Korean-Style Seafood and Scallion Pancakes) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
They were good, 4 stars ★★★★☆
Last week I made the Kimchi or Sauerkraut Buchimgae (Korean-Style Pancakes) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought they were good. I think they would make good “hanging with friends” snacks and can see how they would go well with a beer. 4 stars ★★★★☆
Last week I made the Pancake Dipping Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook to go with the Korean and Chinese pancake recipes that start the Frying chapter.
The sauce is good, mostly salty and sweet. 4 stars ★★★★☆