Korean pancake mix
For a background on why and how I came to buy this bag of Korean pancake mix, click here. That link also contains information about where I bought it.
The thing is, after this bag of Korean pancake mix had been sitting in the pantry for a while, and after I finally decided to try my hand at making Korean pancakes (pajeon, p’ajon or pa jun), I discovered that there were no English instructions on how it should be mixed. Except where it says “Korean Pancake Mix”, there is no other English text in the packaging. So, I searched the web for information — specifically, about the proportion of water and the pancake mix. It was while reading various websites that I found out that Korean pancake mix is actually just a mixture of all-purpose flour and rice flour. And considering that only water has to be added, perhaps, there are dried eggs in it too.
What’s the big deal, really, you may ask. The pancake mix does simplify everything. Well, it’s not as cheap as all-purpose flour or rice flour. And it’s not available just about anywhere. If I hadn’t discovered that I could make Korean pancakes from basic ingredients, I would have felt that when the contents of the bag are gone, I would no longer be able to make Korean pancakes. But now that I know what’s in the mix, long after that bag is empty, we can still enjoy Korean pancakes at home. You surmised correctly. I have made Korean scallion pancakes already. And I’ll be posting the recipe next.
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[...] last year. I was intrigued by the unique texture of the pancake and when I chanced upon a bag of Korean pancake mix (buchimgae) in an Oriental food shop in Cartimer, I grabbed [...]
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Hi Ate Connie, I assume the basic ingredients for the Korean pancake are all-purpose flour and rice flour?
Yes. Still have to find a good proportion though.