koreancookery1-8, Challenge 2: Pajeon and tteokbokki notes

Model answer (a sample note; yours will differ):

Pajeon: batter about as thick as double cream; the underside took about 3 minutes to set and turn golden, and the pancake held together when I flipped it. Crisp edges, soft middle. The dip with vinegar and a little sugar cut the oil well. Next time I would add more oil around the edge for crispness.

Tteokbokki: rice cakes soft after 9 minutes; the sauce thickened and clung. Sweet, hot and a little salty; 2 tbsp gochujang was right for me. I would add fish cakes next time.

The amounts and times are the course author's untested starting points.