I loveee Korean pancake!! Pretty fussy when it comes to taste, I have to say I am so coming back to this place because the pancake taste exactly what I like. Also I find the price is reasonable. . The best part of this lunch? It was a treat by an ex colleague, because we came to pay her new office a visit. I think she is going to see more of me now. 😆😆 . . #koreanfood #koreanpancake #seafoodpancake #foodgasm #foodstagram #foodshare
#먹스타그램 pt. 23: KBBQ w/ SFU K-pop Crew after last day of classes 😍! Was nice to finally have some of us get together and hang out ☺️. Hope to meet up again during the break with the rest of everyone 💕! X
When in Korea, one of my must eat, Tosokchon Ginseng Korean Black Chicken (Silky Fowl) Soup with Wild Ginseng Adventitous Roots [토속촌 산삼 배양근 오골계 삼계탕]. Somehow I prefer the black chicken to white chicken and eat it with a mixture of salt and pepper. Yum! Oh, Haemul Pajeon is great too. A warm lunch in cold weather. ❤
Seafood pancake!!!! :D this one was different from the ones I’ve had back at home, it’s so fluffy and soft!!! Just like an actual pancake 😝 also I loved that they made it with the long green onion stalks because it was very easy to take them out 😊
Haemul-pajeon, or korean seafood pancake, is one of those hit and miss dishes for me. I love it when it’s done right, but some places add too much flour and don’t make it crispy enough so it’s too heavy. The best one I had was in Chunchon, Korea, where we ate sitting on boards balanced on rocks over waterfall rapids, with our feet dangling in the water (ok maybe the setting had something to do with why it was my favourite jeon 😂) Tips for making it at home: - if you want a crispier pancake- like me!- mix some tempura flour or twigim garu (frying mix) with the pancake flour. - use cold water to make the batter - Also, you need more oil so don’t be too health conscious here!