Long weekends and statutory holidays - two terms that are music to my ears. The additional twenty-four hours grant freedom, relief, and an opportunity to invest in activities that would otherwise be postponed until an era of adequate motivation and rest.
My 9-to-5 life has morphed into 8:30-to-6:30 as of late, prompting outright indulgence in even the shortest of breaks. Generally, the Tuesday after is quite quiet, as the vast majority struggle to regain bearing.
My 9-to-5 life has morphed into 8:30-to-6:30 as of late, prompting outright indulgence in even the shortest of breaks. Generally, the Tuesday after is quite quiet, as the vast majority struggle to regain bearing.
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Creations of the week included:
1) Shrimp Pajeon
Seldom are fresh scallions found in our produce drawer. This scenario is usually owed to a need to for readily available inventory, yet insufficient desire/inspiration/time for fulfillment. With this said, one can only imagine my utter delight at uncovering crunchy, fragrant stalks during periods of minimal meetings.
1) Shrimp Pajeon
Seldom are fresh scallions found in our produce drawer. This scenario is usually owed to a need to for readily available inventory, yet insufficient desire/inspiration/time for fulfillment. With this said, one can only imagine my utter delight at uncovering crunchy, fragrant stalks during periods of minimal meetings.
Pajeon, also referred to as a savoury pancake with Korean origins, maximizes the potential of the aforementioned freshness, lending an almost sweet take to pan-fried green onions. Truthfully, I've never been one to hop on the jeon train at restaurants, for they seemed atrociously pricey for their ingredient makeup; seeing Maangchi demonstrate the formula confirmed my suspicions, further convincing me to construct the dish at home, should a desire ever arise.
Astonishly simple with a batter of 1:1 flour and water along with a pinch of salt, the jeon came together with minimal hassle. I had also taken to incorporating a few frozen tiger shrimp into the mix for a semi-haemul pajeon: they were rinsed thoroughly and snipped into nickel-sized morsels before being scattered atop the scallions.
In hindsight, I ought to have seared the scallions for several minutes prior to ladelling the batter, and maintained a single layer for optimal texture. The scallions in my 새우파전 / sewoo pajeon had been arranged in two layers, then flipped two minutes earlier than intended out of fear of burned batter.
The accompanying dipping sauce was not too vast a departure from the beloved gyoza ponzu: dark soy, gochukaru, apple cider vinegar, honey, and toasted sesame seeds were the base of Maangchi's; I took to the addition of fish sauce for tang and sesame oil to compensate for untoasted sesame seeds.
In hindsight, I ought to have seared the scallions for several minutes prior to ladelling the batter, and maintained a single layer for optimal texture. The scallions in my 새우파전 / sewoo pajeon had been arranged in two layers, then flipped two minutes earlier than intended out of fear of burned batter.
The accompanying dipping sauce was not too vast a departure from the beloved gyoza ponzu: dark soy, gochukaru, apple cider vinegar, honey, and toasted sesame seeds were the base of Maangchi's; I took to the addition of fish sauce for tang and sesame oil to compensate for untoasted sesame seeds.
2) Glico Curry w/ Pork Shoulder
The dish an ideal application of Yukon Gold potatoes, though too sweet with a palm's worth of yellow rock sugar.
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