koreancookery1-8, Challenge 3: A snack table

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

Ahead of time: the gimbap (fillings can be cooked the day before and rolled that day; keep the rolls cold if not eaten within a couple of hours) and the dipping sauce for the pancake. The tteokbokki sauce can be mixed in advance, but the rice cakes should be cooked just before serving because they harden as they cool.

Hot at the table: pajeon (crisp when fresh) and tteokbokki.

Leftovers: slice leftover gimbap and pan-fry it in a little beaten egg, only if it was kept cold and eaten within a day (general advice, mine); reheat tteokbokki with a splash of water until steaming hot all the way through.

Quantities and times are the course author's own and untested.