20th
So it was kinda a hit even though it was overshadowed by the vast amount of food brought for the potluck. But here are some notes that I gathered while making pajeon for the first time since college.
The water amount Bittman prescribed was much too low; his recipe calls for adding more water as necessary, and this is definitely necessary (and probably depends on the flour). They cook like all-American flapjacks essentially, but with more stuff in them. And the batter needs salt, which Bittman neglects.
We went with six-inch diameter pancakes (smaller than Bittman’s) and aimed for 1/3 inch even distributed thickness. That works out, and it’s a little more fun for a potluck appetizer because multiple people can try making a pancake, and if they flop, you can tease them. Quarter them and serve — deformed or not.
Bitman’s (Chinese-inspired?) dipping sauce is completely wrong though. The real dipping sauce has no vinegar or sugar, but instead has minced garlic, minced green onion, red pepper powder, sesame seeds, and sesame oil — all in a dish of soy sauce.
That real sauce is kinda necessary because Bittman’s pajeon prescription is kinda bland, unless you’re weaksauce in which case the not-spicy-at-all recipe is what you want. Another strategy here is to shift more spiciness into the pancake batter, like diced chilies, ripe kimchi, and especially kimchi juice (which itself is mostly just water, red pepper flakes, and diced chili anyway).
Squid instead of or in addition to the chopped shrimp is a more traditional ingredient as well, but I actually skipped the shrimp for an all-veggie pancake. It’s so fun, and I want to do anther potluck so I can make it again!
