NYT and Pajeon by ZenKimchi | Mar 30, 2007 | Globalization | 15 comments The New York Times has a little piece and video on making Pajeon, the Korean pancakes that make great drinking food. Share this:FacebookTwitterGooglePinterestLinkedInTumblrRedditPocketPrintEmailLike this:Like Loading... Related 15 Comments elevator on August 17, 2006 at 8:19 am Blintzes sound great!MMM;) Loading... Reply anomi on September 8, 2006 at 3:42 pm this is awesome. Must you use skim milk as pictured? Loading... Reply ZenKimchi on September 11, 2006 at 10:15 am Did I use skim milk? Nah, just whole milk with cream added. I guess you could do it with all cream, but that would be more expensive. I’m a cheapskate. Loading... Reply annamatic on January 11, 2007 at 7:44 pm i found some straining cloth at Lotte Mart that seems to work pretty well when making ricotta. It’s called “Cooking Paper” or “조리용여과지” on the package, and from the pictures on the back, it looks like it’s used to strain the ingredients to make a clear soup. In the utensils section on the first floor of the Seoul Station Lotte Mart. Loading... Reply Max Watson on March 10, 2007 at 8:19 pm I’ve been meaning to make ricotta for a long time so that I could make a proper LASAGNA! But I held off do to a lack of cheese cloth, but now you’ve told me where to go–thanks. Loading... Reply ZenKimchi on March 12, 2007 at 11:57 am Thanks Max. I’ve been meaning to make a lasagna too. Tell me how it goes. Do you have an oven? Do you have the right pasta, or will you make it yourself? Loading... Reply Charles on March 14, 2007 at 3:22 pm Looks easy enough. How long do you need to let the milk curdle after you turn off the heat and before you strain it? Loading... Reply ZenKimchi on March 14, 2007 at 3:54 pm The curdling is almost instant. To be on the safe side, I let it cool before straining. Loading... Reply skindleshanks on March 14, 2007 at 11:33 pm This seems almost exactly the same as the process I use for making paneer–the only difference is that I use vinegar to make paneer, which, btw, is wonderful fried with some herbs, red pepper powder, or whaqtever you like. As far as the cost goes–I don’t know that it is all that much cheaper than buying ricotta in the store–you need about a gallon of milk (about 6-8,000 won) to make about 400 grams of cheese, in my experience. However, it’s a good way to use up milk that would be left in the fridge to go bad otherwise. Loading... Reply Charles on March 17, 2007 at 10:37 pm Excellent! I am definitely going to give this a try. Loading... Reply Charity on June 7, 2007 at 12:42 am LOL! That sounds like something someone would come up with only if they were really stoned or something. I wonder what they were smoking out back while coming up with that idea? Loading... Reply Julia on June 8, 2007 at 6:25 am ROFL!!! That’s probably worse than the live octopus just for the simple fact they served you FROZEN fish and peanut butter with wasabi! I don’t know, maybe wasabi in peanut butter would taste good. What did it taste like Joe? Loading... Reply ZenKimchi on June 8, 2007 at 9:15 am Nasty. Like wasabi and peanut butter. They didn’t blend. They each were fighting for dominance, and they hated each other. Loading... Reply claudia on October 3, 2007 at 9:33 am Hey, could’nt you use a new, clean pair of pantyhose to strain this stuff with? Just wash and rinse them out real, real good first to remove any excess dyes in the pantyhose. Nude colored hose would probably have the least coloring to wash out. And should be easy to find. Even over there. Loading... Reply ZenKimchi on October 3, 2007 at 1:03 pm I don’t see why not. Anything that is mesh like cheesecloth. I haven’t tried pantyhose because I’m not the type to have a pair lying around the house (at least I won’t admit to it). Loading... Reply Leave a (somewhat civilized) Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.