Japchae and kimchijeon

So I’ve been planning on learning how to make kimchijeon and japchae recently. I’ve watched a few videos on both, but I just want some clarification on a few things.

For japchae specifically, why do some people stir fry the entire dish while others just stir fry the veggies separately from each other and then mix in a bowl? Which method do you think is best? And is it better vegetarian or with meat?

As for kimchijeon, the best way to get a really crispy jeon is basically to lay the batter mixture on the pan thinly, right? Do you eat it just by itself or do you make a sauce to eat it with? Or do you like to eat it with side dishes, meats, etc etc?

Any advice would be great, especially if you make these dishes often. I’d really like to get better at making jeon as well because the last time I tried making jeon, the batter was too thick (I tried making yachaejon).

submitted by /u/SwordsOfSanghelios
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