4 (Wed) January 2017
-One Serendra, BGC-
with W and the Boyz
(Paengi = enoki.)
After using the tips of the paengi/enoki as a garnish in an application that would benefit from the visual – not sure why I even bother as the wispy little things don’t add much to any dish and has a shelf life of about a day – this is a good way to use up whatever’s left at the end of that day.
Not a standard type of jeon, though well within the tradition: minced paengi/enoki bases with various aromatics, egg and flour for binding, seasoned, pan-fried into bite-sized pieces.