And nice pictures, too.
Continuing on its cool Korean coverage kick, The New York Times has a nice article and how-to video of making pajeon, the drinking side-dish of champions:
On the other side of the spectrum is the Korean pa jun, a whole-pan pancake whose batter is stout enough to handle just about any ingredient you can think of, including chopped vegetables, seafood, meat, bean sprouts or kimchi. Pa jun are fun and easy to handle; with a little practice and a nonstick skillet with sloping sides, you can flip them without a spatula. They are strongly seasoned and real crowd pleasers.
The video is on the front page right now, but is part of the I wonder if this article makes me any less "anti-Korean?" Probably not. Oh, well. Hehe.
