Raoena's comments

"Hi Maangchi, I love your site and all of your recipes. Recently I have been cooking lots of Korean vegetables to keep in the refrigerator for when someone wants a snack or a quick lunch, or when I need to make dinner quickly. I love how well these dishes keep and how most of them are good hot or cold. I have a question about this recipe. I don't have any nonstick pans: I use cast iron or stainless steel for everything. I wonder what cooking surface was commonly used in Korea before nonstick cookware was invented. I'm guessing possibly well-seasoned cast iron or well-seasoned carbon steel? I'm going to try to make this one in my cast iron skillet, which is what I usually use for pancakes and egg dishes. Thank you again for all of your recipes!"
in Vegetable pancake (Yachaejeon) — Jul/18