Comments on: Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)

By: Morris

Morris — Tue, 15 Dec 2009 15:04:13 +0000

How would you describe the taste of these leaves? Are they the same as perilla or shiso used in Japanese cooking? http://www.ilovecookbooks.com

By: jeanne

jeanne — Tue, 28 Oct 2008 15:05:37 +0000

Thank you for this recipe! I do have a question: pajun recipes usually have egg, but this one doesn’t?!? Should I use an egg to make the batter? Thanks!

By: Byung Kim

Byung Kim — Tue, 08 Apr 2008 00:45:00 +0000

FYI: Those are not sesame leaves (not the same plant as the sesame seed). So if you’re looking for them at your local Korean store, you are looking for “Perilla leaves.”

By: How to Make Flour Tortillas (with Limited Resources) at My Korean Kitchen

How to Make Flour Tortillas (with Limited Resources) at My Korean Kitchen — Tue, 28 Nov 2006 03:10:27 +0000

[...] Make sure you pour 3/4 cup of water, not 1 and 3/4 cups. There was a incident while my sister was helping me cooking. She doesn’t have much experience with measuring cups like most Koreans, and she poured 1 cup extra on the flour. Thanks to her, I started all the steps over again, and had to cook lots of Buchimgae pancakes to use up the other failed dough whole weekend. I still have 2/3 more to go. [...]

By: Oyster pancakes (Gul Jeon in Korean) at My Korean Kitchen

Oyster pancakes (Gul Jeon in Korean) at My Korean Kitchen — Fri, 24 Nov 2006 06:13:50 +0000

[...] Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean) [...]