I Figured Out How *Not*…

to make pa-jeon, the delicious pancake concoction I consume on a regular basis. It’s delicious. Incredibly so. Flatter than a pancake, but almost all vegetables (mostly green onion), usually containing squid legs, too. And so tasty. I had some for lunch again today. After mmming and smacking my lips, I commented I wanted to learn how to make it. My friend said, “So easy.” Chang-mal?? “Yes, really. That, that, that, with water. Paste. And fry.” That what? Egg? “No. No egg.” Flour? “No, no flour.” What, then? I think flour. “Wheat. When (and he rubbed his hands together as if grinding). Meal.” Yes, flour. Powder, right? “Yes. Very easy.”

I believed him. On the way home I bought some flour. I sauteed mushrooms, carrots, green onions and sprouts. I mixed together flour and water. Hmmm. It’s a paste, but I don’t think this is going to work. I mixed it some more. I think I do need to add an egg. So I added an egg, to help it stick together. I poured the mixture over the sizzling vegetables. After a minute, I flipped it.

It didn’t look like the pa-jeon I’ve had in restaurants. Not even close. It could best be described as a cross between a pancake on steroids and a fallen torta. That pretty much describes how it tasted, too. Thank god for kim chi.