😡 A part of this a pinch of that a little of this.... I get it You're a chef.... I'm not, can you give me MESUREMENTS next time? It would really help those of us who are trying to learn how to cook 😡
I just wanna say, THE PART ABOUT PUTTING IT ON A COOLING RACK IS IMPORTANT. If you put fried food directly from the pan onto a plate, moisture can get trapped between the food and the plate and steam the food, ruining the crispiness. Letting air circulate around fried food after you remove it from the pan, and letting it cool a little until its outside no longer releases steam, will keep it crispy
Reporting back - I made these and my girlfriend LOVED them. They did turn out crispy. I added some fresh grated ginger to the batter in the second batch and that was a nice addition.
I experimented with this recipe twice today and this is probably it! HANDS DOWN THE BEST RECIPE I'VE TRIED! Previous recipes I've attempted ended up being too gummy or soggy after awhile. However, the ingredients used in this recipe produced the crispiest Korean pancake I have ever made! In my first attempt, I followed the recipe as it is and in my second attempt, I made the pancake batter a little bit more runny. Both attempts went great but I prefer the runnier batter as this helped my pancake be a little bit more thin resulting in a crispier pancake compared to the first attempt. This is going to be my go to base Korean pancake recipe from now on. Definitely going to try out a seafood version with this recipe the next time
Wow, thanks so much for the kind comment, @Catboy Romeo! In time, I'm sure more wonderful people like you will find this channel, but for now, I'm glad to have you and so many other wonderful folk here! I'll keep pumping out the recipes for you! By the way, are you a fan of Asian cuisine, and which one in particular? Thanks again!
Straight Up Eats - Amazing Asian Recipes you could say so lol, I spent a semester in college in Thailand, very great experience and it’s helped me build a tolerance for heat, prior to that the only thing I could handle was capers lol
Wow, from capers to chilis! Sounds like it was a complete transformation, lol! I've been to Thailand once and it was very fun! We only went for a business trip, but it was so fun to see how different everything was and try all the awesome foods! We stayed at a hotel near Nana station in Bangkok. Have you been there? It's quite touristy, so not like the real-deal Thailand. Also, the place totally transforms at night, if you catch my drift, hahah! Curious, have you been to Japan? If not, I'm sure you'll love it! It's not as bustling and crazy as Thailand, but it has its own charms too!
The crispiest and crunchiest korean pancake I ever had was in hwaegi in northeast Seoul at a place called 이모네 왕파전 (Imone Best Pajeon.) All though it was super crispy and crunchy it was also very, very thick. It had a texture like they deep fried it and the crunch was like fried chicken.
The crunchiest yachajeon I ever had was in a Korean BBQ we found entirely by accident during a ravenous, desperate hunt for lunch when we saw that the sushi restaurant we'd intended to visit had far too long a line. We shrugged and gave the Korean place a try. WOW! My husband was beside himself with the grill-it-yourself kobe beef and I was in heaven with the crunchiest, tastiest pancake I'd ever eaten. It's my benchmark now, a bit like how your hwaegi pancake experience, ha!
I watched this video AFTER eating a very sad, very thick, very chewy, still tasty, but disappointing homemade pajeon. I can't wait to try your technique!
I know your pain, Willa! Please let me know how this one comes out! Also, be sure to cool it on a rack for a couple of minutes when it's done! The heat that condenses on the underside of the pancake will turn it soggy if you're not careful!
Um wow. This technique is alarmingly effective. Subscribed! For those who are wondering what to do without seltzer/fizzy water, here’s what I tried & how it went: based on a tip from some extra-crispy tempura recipes, I substituted the same volume of a mixture of ice-cold vodka & water. I used about a shot (1/6 cup) vodka and filled the rest of the 1/2 cup measure with water (1/3 cup water). The alcohol mostly cooks off but I did still detect a nontrivial vodka flavor. To be fair, I had skipped the miso & shoyu, which might have masked that. If you’re sensitive to “boozy” flavors, try only half a shot and definitely use those wet ingredient seasonings. I also nudged up the amount of baking soda to 1/2 tsp (recipe called for 1/4+1/8 tsp), because vodka lacks the acid of seltzer water. Another idea would be to use baking powder (original recipe amount) because it has acid to self-activate, but mine came out fine. In the pan that I was using, which I think of as a standard large nonstick frying pan, 4 tbsp oil was too much. I could’ve used 3-3.5tbsp, because I ended up tipping the pan and pressing some excess oil out of the pancake before transfer to the cooling rack. Anyway, I had the oil quite hot as directed for nonstick pans, and I did the batter-drip test, then poured my bottom layer, and the edges submerged in the oil! They turned medium golden brown immediately. To avoid burning it, I had to turned the heat down and then back up again later. Not ideal for oil absorption, but oh well. Placing the veggies was kinda scary because I had to work fast with my fingers so close to hot oil. If I’d used a bit less oil, my experience would’ve matched the video better. I flipped it and was glad there was lots of oil so the rawer side’s batter didn’t stick, but maybe not THAT much oil. I wanted the veggies to cook well, so I washed dishes while the 2nd side cooked. Both sides were impressively crispy. The interior was melty-soft (in addition to onion & garlic chives (buchu), I used garlic and salted-and-squeezed bottle gourd (aka lau/lauki in India). The lau is like zucchini and holds a lot of moisture, so wringing it out was key. But the extra work was very worth it because they melted into the batter as the pancake fried. Overall, the texture was fantastic, though the greasiness is no joke. I feel like I shouldn’t complain tho because the point is the crunch, and this recipe delivers. I appreciate this video because the technique is something I can keep experimenting with, while knowing that it’s already great.
Tip for frying anything to "super crispy mode": use " sweet potato starch" double fry using canola oil. The thicker " little to no water" the batter mix, the crispier it will become after double frying. I use a 5 quart Lodge Cast iron "Dutch oven pan" and oil temp is controllable with little or no mess to the oven top, use the lid to cover the oil when it cools for later use. Excellent for frying wings, pork chop, shrimp, fish, eggplants etc... General seasoning use a pinch of salt & pepper, one beaten egg, lite soy sauce and some whisky to pork and chicken, dried garlic flakes, onion powder or any spices of your choice!
Soo I tried the first recipe and failed, but I succeeded on my second try after following this recipe. I tried to rethink what I did on first try and share my mistakes here. 1. I was lazy and did the measurements roughly by ratio. I used a scale on second try and measure that with tablespoon. 10gs of flour/cornstarch = 1 tbsp . So for ppl who cant get their hands on a scale, just add 4 tbsp flour and 4 tbsp cornstarch. 2. I over-mixed the batter. Instead of pouring the flour into the liquid, I poured the liquid by parts to form a dough-like consistency before adding the rest of the liquid. ( I did this because I thought it could help prevent forming chunks of dough. But oh boy, it completely changed the consistency and resulted in thick pancake. 3. BIG mistake here. I used a nonstick pan, plus my stove was old and weak. This makes the suggested cooking time completely irrelevant for me. My pancake turns out very crispy on the outside, but undercooked inside.If you get a pancake that is "doughy " and "raw" inside, I recommend you to turn your stove to low heat (after preheating the oil on medium), cover you pan with a lid and cook for longer minutes. Btw, I used only a bit of of oil, but it turned out perfectly fine! So don't be intimidated by that xp I wish I could attach a photo of my pancake here T^T Hope it helps! OH and one more thing, I used just water, cus i don't have carbonate water and it turned out just fine!
Hilary, thanks so much for your in-depth information! To be honest, I made the second recipe BECAUSE it didn't result in what I was aiming for: a truly crispy Korean pancake. Actually, the first pancake recipe is exactly what you'd find in a Korean cookbook or from a recipe online. That is, it's a VERY traditional and authentic pancake, but it just wasn't delivering the crispy crunchiness that I was really looking for. In fact, before shooting the second video, I thought that maybe I could troubleshoot the first recipe, so I tried it several times and ended up with something that was reminiscent to what I had in Korea, but DEFINITELY not crispy or crunchy! The second one is heavily modified and is unconventional, but it delivers on exactly what I wanted: crispy crunch! In fact, a lot of people have told me that they are Korean and what I made was nothing like what they make, which is a fair criticism. But Korean pancakes, unless fried with TONS of oil (I'm talking pan-fried chicken-levels of oil!) will always be kind of gummy, bready, and soft. And even if you can get them to a crisp, they don't stay crispy very long. Eventually they become soggy halfway through eating them. So with all of your modifications that you listed, I'm not sure if it would really change the outcome of the first recipe. I'll have to try it again with what you listed, but to be honest, the second one delivers what I want, so I don't really see a need. But I realy do appreciate your time and effort and I'm glad the second recipe worked for you! Also, so good to know that less oil gave you a crunchy crust and that replacing the soda water with regular water worked as well! The soda water is there to react with the baking soda (like how vinegar and baking soda react), so I'm surprised that it didn't cause any problems to skip it! Thanks for that nugget of wisdom! And finally, thank you so much for giving the second recipe a try! I know it sucks to make a recipe and think, "Did I screw this up or is it just a bad recipe?" I take full responsibility for the first recipe failing and I'm elated that the second one worked for you! Thanks for the time and effort you've put into making the pancakes and writing this post, and thanks so much for putting your trust in me again!
U're the best!!! Thanks for the troubleshooting! Also, do u rmb how much carbonated water to add to this recipe? How much kimchi juice and miso paste? The link is broken... Wanna try it tomorrow! :)
I had made it tonight , seafood ( prawn , squid ) + vegetable ( spring onions， zucchini , carrots , mushroom, cabbage , chili) . That was the best & crispy I ever made . Love it small pieces , more crispy edges
tgiEph, I'm humbled by your comment! Thanks so much for watching and I hope this recipe meets you and your family's expectations! Also, I hope you find some of the other recipes useful! Do you cook a lot or are you just learning how?
@@StraightUpEats They loved it! They said they never had it that crispy even back in Korea. I'm a pretty avid cook, but I very badly need improvements in my Asian flavor profiles and techniques. If only there was a channel that posted Amazing Asian Recipes ;) Thanks for the great videos!
My pleasure! I just provide the recipes, but you put the time and work into making it, so hats off to you! I know exactly how you feel regarding Asian recipes. I first learned to cook by making things like Hamburger Helper and mostly Western foods. It wasn't until I was in college where I started to explore Asian cooking, mainly Chinese with some dabbling in Korean. Heck, I've been in Japan for almost 10 years, and it wasn't until about 4 years ago where I seriously started to dive into Japanese cuisine! So it's never too late to start, and once you understand the basics, the rest will come quickly! Good luck on your journey! I'll continue to put out more recipes and I hope that for the next Chuseok, you'll be able to cook everything!
Appreciated that you explained why not to just mix directly into the batter, as I was just thinking about that right before you said it!... Excited to try your approach as well as seeing if I can take it up a notch by swapping/adding some Kimche liquid into the batter
I just used this recipe and made this for lunch today. This recipe is excellent. I reckon my technique is about 85% there. Will try again tomorrow but was still so happy with my efforts today. Thanks for a great recipe.
I watch your video this morning and then buy all the ingredients and i cook for my family’s dinner ... I’m so amazed the results.. i love it .. thank you so much ❤️
Tried your recipe minus the miso and it turned out amazing! I’ll probably add more salt next time if I dnt use miso again. Crispy on the outside and chewy on the inside! Yummm!!
The "Now 200% Better" section of the video was so entertaining and funny. I'm going to make your recipe tonight 😍 Really looking forward to that crunchiness!
Thanks Mag! I’m glad to hear that worked out and I’m glad that you can use baking powder and regular water! I’ll add that as a note to the recipe, and I’ll make sure to credit you! Have you tried my kimchi pancake recipe? It’s really good!
Thank you for putting this up here! I don't have carbonated soda so I was looking in the comments hoping to see if anyone ask for a sub of carbonated soda lol thanks! Going to make some now!
we call that in our dialect "kuchay" or in english garlic chives... we usually eat this kind of pancake with oysters in it, oyster cake as we call it, yours seem crispy like my grandma used to make. a lot of times when we order from restaurants it's soggy, probably they used cornstarch which is not good with water in the mix. glad i saw this video. dunno if oysters are available right now but will try this with oysters and onions and beansprouts..
Hi Amy, long time no see! I hope you're doing well! Thanks so much for watching and commenting, I suuuuper appreciate it! Oh wow, so you have a variation of this kind of food? What is it called in your dialect? I know Koreans also have a seafood version of this pancake too! I'm sure the oyster pancakes your grandma made were delicious! Yes, a lot of these pancakes we can get here are also soggy! The only time I've ever had super crunchy ones were from Korean restaurants back in the U.S.! I'm sure your version will come out super tasty!
yep it's part of chinese cuisine, we call it in hookien "o wa chian".. the oyster we use are the steamed cooked.. try it its delicious😊 hope i can find oysters now, our oysters are grown in another province though it's really cheap like 4 dollars for a tub.. yep will try making this. thanks for the vid.
My pleasure, Amy! Can you write it out in it's native language? Searching for "o wa chian" doesn't show me anything related to food, hehe! Also, that's SUPER cheap for oysters! $4 a tub is a steal!
you asked the wrong person for chinese writing😂..though i was educated in chinese til high school but i only know the basics, can read and write kindergarten chinese😁 i know right, such a disgrace to my ancestors🤦♀️😊. only fluent in speaking hokkien... but i found a link that has the description in chinese character kaladkarindiaries.wordpress.com/2015/09/18/oyster-cake-%E8%9A%B5%E4%BB%94%E7%85%8E-o-ah-jian/
@@amyabay4826 Oh wow, thanks so much for this, Amy! Really cool to see this dish! It does look a bit like these pancakes, doesn't it? I don't think I've ever had them, but I'll definitely have to try it out! Is this typically enjoyed with a beer? It definitely looks like it would be!
Wow, GREAT Video!! I make Korean pancakes all the time and i've never tried adding carbonated water, soy sauce, miso and baking soda. I'll have to try this!
Hope you like it! It's definitely a tasty, crispy treat! Also, I'm glad that I've been redeemed, haha! Can't sleep at night knowing that my recipe isn't what people were expecting! Do you enjoy Korean pancakes?
Amazing video...the part I liked the most was that girl enthusiasm when trying it...convinced me to try it too!! It’s worth keeping her in your videos...
Hi Enrique, sorry for the late reply! I appreciate your comments and your kind words! I shared your comment with Mrs. Eats, and she was so happy! She said that she will continue to show her enthusiasm and she will do her best! Thank you again Enrique! By the way, have you ever tried these Korean pancakes before?
@@StraightUpEats Thanks for your reply!! I have had them in restaurants, both in Mexico and Canada, I also tried a couple with other recipes that turned out fair (blame on me, not the recipe) but I will certainly try yours out and will let you know how it went. I always smile when I watch Mrs.Eats enthusiasm. Cheers.
I’m so happy I found your channel over on Reddit I had to come over here and give you a like! This video is great! And I’m so looking forward to making this in my kitchen! Thanks for all the tips! Looking forward to more of your videos!
Thank you so much Cooking For Cales! I'm flattered by your comment both here and on Reddit! Good luck with the recipe; hopefully my explanation and recipe are clear enough! Have you ever had Korean pancakes before?
Ooooh, that would be interesting @Cast Iron Katie! Although, I'm not sure if you'd get that deep crunch with just a bit of cooking spray. But either way, it could turn out fabulous! Have you had these Korean pancakes before?
Oh yes, definitely! After you waffle it, make sure to make the proper dipping sauce for it! I have a recipe for it in my first Korean pancake video, and I'm sure you can find some other recipes for it on TH-cam! Do let me know how the waffle version comes out!
Hey Jim, thanks so much and good to hear from you! How are things out in Boulder? Yeah, it's really good! It really captures the crunch and texture that good Korean restaurants are able to produce! Here in Japan, they're more soft and mushy. Also, those pancakes sound AMAZING! So bits of blueberry and bacon in the pancake? Or was it a blueberry pancake with strips of bacon cooked onto the surface of it? Either way, it sounds awesome! Thanks again for watching Jim!
@@StraightUpEats i added crumbled bacon and whole frozen blueberries into a scratch batter. Sweet & savory, w maple syrup & butter of course. Things are pretty good here. I've been working from home (building aviation electronics). Laying low through the covid mostly, but able to get out for long hikes, etc. Lots of pics on my facebook. ...always lookin' forward to your next videos.
Dang, that sounds like some good eating! I wish we could get proper bacon here to make something like that! All we have is the back bacon, that's more like ham, than bacon. Sounds like you're making some fantastic meals in the morning! Oh wow, that's amazing, Jim! Is that your main line of work now? I remembered you liked to dabble with electronics and such, but didn't know that you could actually build things! Are you still doing any video work as well? I'll definitely come and check out your nature photos! I always appreciate some good landscape photography! Thanks for always stopping by, Jim!
@@StraightUpEats ...makin' some pretty good meals in the evening as well. :) The electronics gig just kind'a fell in my lap soon after I moved back up here a couple years ago. One of my neighbors is a pilot for United Airlines. He has a sideline designing, assembling, & selling 'real-time flight data receivers' for private pilots. He needed help as he was always off flying somewhere & couldn't keep up with demand. Because of Covid, he's probably going to get laid off from the airline soon, so we're trying to take the company (Crewdog Electronics) to the next level . It started off as extremely part time, but has begun to snowball. I'm always looking for a 'video/film production' gig, but so far, they've been far & in-between. So, survival mode it is. I'll admit, working from home has been a luxury during these crazy times. If you do Facebook, PM me your email or phone# so we can message one another in a not-so-public way. Thanks!
Okay, just wanted to comment to say...that this recipe is the closest I have ever gotten to making the perfect crispy Pajeon. My own skill level is kinda ruining it lol, BUT on my first attempt it was pretty crispy and tasty despite looking like an absolute mess. So, at the very least I can say that I finally found a recipe to stick to and keep practicing.
This is a LOT of baking soda for a tiny amount of flour. You will get a very alkaline flavor using that amount of baking soda and the pancake ends thick and puffy like an American pancake. If you ever look at Korean pancake mixes they contain baking powder, not soda. This wasn’t bad, but too puffy and with a strong soda flavor. I’m going to switch to baking powder (assuming I don’t just leave it out because it’s not strictly necessary). I switched the seasoning to chicken powder and maggi sauce and it was pretty awesome. Tried one batch with cassava flour in place of starch out of curiosity and it was actually great!
Tried this today, while it was delicious and EXTREMELY CRISPY, it was just way too oily…i even used paper towel to soak up the oil, but I still felt like I was biting into a sponge that was dropped in oil😭 since you’re gonna be cooking it in a small pan that’s similar size as the pancake, all the oil will all get completely absorbed into the pancake, since there won’t be any where else for the oil to run to. I will try the recipe again soon and try using maybe 2 or 2.5 TBSP next time, and see if it will still be crispy!
What an awesome video. Thanks for sharing your recipe; I'm going to make this for my girlfriend. You're the best. Fantastic recipe and your videography skills are on point. Good job!
BEST EVER. Thank you thank you thank you! can't wait to try this recipe out!!! Your dedication is incredible. I'll definitely be a long time fan of your videos from now on. ^^
You are so welcome! I know how frustrating it is to try all those Korean pancake recipes online and get something soggy, so I'm glad you reached out to me when you did! I hope these meet your expectation! Please let me know how it comes out! Also, remember to rest your pancake on a rack before serving! When it's piping hot and it's sitting on a plate, it'll get soggy because of the heat and condensation!
Thank you Dahyun! I hope you give this recipe a try one day! Have you had these pancakes before? It's not wholly traditional, but traditional Korean pancakes usually aren't super crispy, either!
Awesome Dahyun! Yes, the first time I had it, I really enjoyed it! At Korean restaurants in the U.S., they tend to make their pancakes very crispy. When I had dinner at my mother-in-law's house, who is Korean, her pancake was not crispy at all. I later learned that because Korean people tend to eat these pancakes regularly with their meals, they don't use too much oil in them. But if this is not something that you eat daily, I think it's okay to splurge a little and go for an extra crispy texture! Let me know if you have any questions with the recipe!
Karen, that's so great to hear! I'm glad it came out well! I've got a new pancake recipe out using pork belly, so that might interest you as well! th-cam.com/video/jAx6brqFKiI/w-d-xo.html
The trick for me is don't use too much batter. I can't stand a lot of the big restaurant ones because they are too thick. You want it to seem like you are not using enough batter for your veggies. Make it thin as possible, and you want the oil to sizzle it very well. I miss my mom's but I live in a different state now so I gotta make it lol. Potato starch is good too! I agree.
I wonder if there is a good way to remove a lot of moisture from the vegetables before putting them in the batter. That should be able to contribute to preventing it from getting soggy as well. And it might require less oil as a result? Just a thought I had. Looks great!
It's on his other video "how to make korean pancake crispy" at 1.50, but here's the recipe: 2 tsp soy sauce 1 tsp rice wine vinegar 1/2 tsp sesame oil 1 tsp korean chilli flakes or cayenne Sesame seeds Thinly sliced scallions/green onions
If you don't have miso paste, (I like it but try to avoid because it is very high in sodium) can you use "soy bean paste," (they do make a "reduced" sodium soy bean paste)?
Straight Up Eats - Amazing Asian Recipes hahahaha yesss an ASMR food channel! YesI do love Korean pancakes. I’m gonna try and make your recipe today. Previous recipes I followed didn’t work well enough for me because the pancake was too doughy. Will keep u updated ;)
All right! I’m so happy that it turned out well for you, Mina! I think you’ll really enjoy the kimchi pancakes here too! They’re so crispy and the Kimchi adds a great flavor to the pancake!
Hi Diane! That's definitely in the works! It won't be coming out as the next couple of videos, but it will be out within this month! I'll let you know when it's ready!
Thank you for finding a solution to the "crunch" problem. You are in Japan, but you have an American accent so does your assistant. I once worked in a neighborhood that is now called Koreatown in "Hell-A " aka Los Angeles. To me you look Filipino, maybe I am wrong, but what is your heritage? I notice that you seem to master all kinds of Asian foods. I am new to your channel, you have a very nice and interesting presentation. 🤗🤗🤗👍👍👍
I made up my mind!! Korean scallion pancake is the way to go. All the kneading of the dough is too much time for me. I need flavor and need it now!!! Thank you
Hahaha! love you and Mrs eats humor . Hi Ken miss you guys so much ,wow that looks amazing will try this .Question can I also use the box ready made pancake flour? Until then keep up the awesome cooking 😀👍
Elvina!! So happy to see you! How are you doing? Yes, we miss you too! But we're glad that we can see you here in the comments! As far as the boxed pancake mix goes (I'm assuming you're talking about the Korean pre-made pancake mix?), I think you can, but I can't guarantee that the texture will be the exact same! When I was researching this recipe, I looked at the ingredients list of the pre-bagged mixes and they tend to have flour as a main ingredient, with some kind of starch being one of the lesser ingredients. You may end up with a slightly chewier middle, rather than soft, creamy one that I have. Also, the starch crisps up better than the flour, so the cripsiness might be a little different. But if you have the pre-made mix on hand and want to use it up, then definitely use that first! I hope it comes out well for you! Thanks so much for watching!
@@StraightUpEats ok thanks! I will stick with your recipe. Also don't forget more chocolate recipes 😋I'm such a lover of chocolate. Your chocolate truffles was yummy . And I'm doing well thank you for asking. I'm looking forward towards next year to visit. I pray all this madness well be done. But anyway I until then I'm loving life.
Yes, hopefully all this madness goes away by then! Also, I'm glad to hear that you're doing super well!! I'll definitely look for more chocolate recipes! We don't have an oven, so unfortunately it can't be anything that needs baking, hehe! Oh by the way, have you tried Royce chocolates? It's a chocolate company here in Japan. They are famous for their melt-in-your-mouth velvety chocolates! They even have chocolate-covered potato chips! It sounds weird, but it's AMAZING! I hope you can give them a try when you come here! You'll definitely find their products in the Japanese airport!
@@elvinawashington910 Yes, hopefully you can make it this year! You have your tripped planned for mainly Tokyo, right? Although tourism is basically dead right now, Japan has opened the country up slightly for Australia, New Zealand, Vietnam, and a few other countries. I think if the U.S. can get its numbers down, Japan will open up to them, as well! I hope it does happen soon, because I really want to visit my family over there, but there's a chance I won't be able to re-enter Japan if I do!
Showed this to the parents and asked each one what they thought: Mother said, "Those aren't Chinese leeks. They're chives (okay, sure). Of course it's crispy. It's fusion. You see, Koreans never use baking soda, so of course it's crispy. We never do that because we like it soggy." Father shook his head in disgust and said, "No way. I wouldn't eat that." Me: Accepting, yet again, that older Koreans absolutely cannot get over their own nostalgia, ingrained nationalism (what I'm assuming is your Japanese wife/girlfriend/friend and or the miso probably made them super suspicious also, lol) and sometimes misplaced pride, especially about their food, which is obviously low tier (don't @ me, just accept it after actually studying other cultures like many others have), and filial piety. At this point in my life, I just have to chuckle inside because of how incredibly stubborn they are about everything. Korea #1. I really try not to attempt to change them, but you know, sometimes there are things that are obviously better, but they won't accept it. Ah, fuck it, haha. In any case, I'll probably make this and enjoy the fuck out of it. Thanks, lol.
Made this and am quite happy how it is not gluey but mine didn't have the crisp outside and "creamy" inside, it was kind of cake like and fluffy inside? It was more crisp outside but got soft soon after out of pan. For some reason it was a bit salty, is that the baking soda that's doing that? I felt like I followed the recipe ingredients except miso which I didn't have, so not sure where it went wrong. It is better than gluey ones I used to make though! Thank you!
Hey, you're absolutely fun and says all the 'right, cute' things cooks wanna hear, well i.e. a wanna-be cook! Is she your Japanese wife? Lovely and what a complexion, well the Japanese diet is known to do that...too late for us but to be raised in JP with all the super good food, you can't help but have beautiful healthy hair to go with the silky smooth skin complexion!
Wonderful, thank you. Just wondering if it’s ok to cut the veges matchstick style and add to the batter, and then pour the whole mixture in to the oil. Have you tried that or this method is better??
Thank you for this recipe. I've made Korean pancakes mixing rice flour. Though it was crispy but the crispiness didn't last that long. Yours look really good. May I please ask how long does the crispiness last?
This is more Chinese scallion pancake. Korean pajeon has crispy bits but should be soft in body. Vietnamese Banh xeo is also so awesome. I luv all Asian pancakes in different ways thank you.
Don't forget to check out my Crispy Korean Kimchi Pancake! th-cam.com/video/dn4D2rEGm2g/w-d-xo.html
😡 A part of this a pinch of that a little of this.... I get it You're a chef.... I'm not, can you give me MESUREMENTS next time? It would really help those of us who are trying to learn how to cook 😡
Other than that excellent video!
@@dannyroe5236 Check the description for a link to my website with the full written recipe and measurements.
@@StraightUpEats your recipe link is not accesible. I want to make the pancake now :') i dont know what 1 part means sighh
What’s the flour recipe??
I just wanna say, THE PART ABOUT PUTTING IT ON A COOLING RACK IS IMPORTANT. If you put fried food directly from the pan onto a plate, moisture can get trapped between the food and the plate and steam the food, ruining the crispiness. Letting air circulate around fried food after you remove it from the pan, and letting it cool a little until its outside no longer releases steam, will keep it crispy
Reporting back - I made these and my girlfriend LOVED them. They did turn out crispy. I added some fresh grated ginger to the batter in the second batch and that was a nice addition.
I experimented with this recipe twice today and this is probably it! HANDS DOWN THE BEST RECIPE I'VE TRIED! Previous recipes I've attempted ended up being too gummy or soggy after awhile. However, the ingredients used in this recipe produced the crispiest Korean pancake I have ever made! In my first attempt, I followed the recipe as it is and in my second attempt, I made the pancake batter a little bit more runny. Both attempts went great but I prefer the runnier batter as this helped my pancake be a little bit more thin resulting in a crispier pancake compared to the first attempt. This is going to be my go to base Korean pancake recipe from now on. Definitely going to try out a seafood version with this recipe the next time
This channel is criminally underrated
Wow, thanks so much for the kind comment, @Catboy Romeo! In time, I'm sure more wonderful people like you will find this channel, but for now, I'm glad to have you and so many other wonderful folk here! I'll keep pumping out the recipes for you! By the way, are you a fan of Asian cuisine, and which one in particular? Thanks again!
Straight Up Eats - Amazing Asian Recipes you could say so lol, I spent a semester in college in Thailand, very great experience and it’s helped me build a tolerance for heat, prior to that the only thing I could handle was capers lol
Wow, from capers to chilis! Sounds like it was a complete transformation, lol! I've been to Thailand once and it was very fun! We only went for a business trip, but it was so fun to see how different everything was and try all the awesome foods! We stayed at a hotel near Nana station in Bangkok. Have you been there? It's quite touristy, so not like the real-deal Thailand. Also, the place totally transforms at night, if you catch my drift, hahah! Curious, have you been to Japan? If not, I'm sure you'll love it! It's not as bustling and crazy as Thailand, but it has its own charms too!
The crispiest and crunchiest korean pancake I ever had was in hwaegi in northeast Seoul at a place called 이모네 왕파전 (Imone Best Pajeon.) All though it was super crispy and crunchy it was also very, very thick. It had a texture like they deep fried it and the crunch was like fried chicken.
The crunchiest yachajeon I ever had was in a Korean BBQ we found entirely by accident during a ravenous, desperate hunt for lunch when we saw that the sushi restaurant we'd intended to visit had far too long a line. We shrugged and gave the Korean place a try. WOW! My husband was beside himself with the grill-it-yourself kobe beef and I was in heaven with the crunchiest, tastiest pancake I'd ever eaten. It's my benchmark now, a bit like how your hwaegi pancake experience, ha!
I watched this video AFTER eating a very sad, very thick, very chewy, still tasty, but disappointing homemade pajeon. I can't wait to try your technique!
I know your pain, Willa! Please let me know how this one comes out! Also, be sure to cool it on a rack for a couple of minutes when it's done! The heat that condenses on the underside of the pancake will turn it soggy if you're not careful!
We are two
I just tried, it’s really crispy and the middle part is mochi like. My family loved it! Thank you for this recipe!
Your wife is literally the cutest bean EVER OMG
Um wow. This technique is alarmingly effective. Subscribed!
For those who are wondering what to do without seltzer/fizzy water, here’s what I tried & how it went: based on a tip from some extra-crispy tempura recipes, I substituted the same volume of a mixture of ice-cold vodka & water. I used about a shot (1/6 cup) vodka and filled the rest of the 1/2 cup measure with water (1/3 cup water). The alcohol mostly cooks off but I did still detect a nontrivial vodka flavor. To be fair, I had skipped the miso & shoyu, which might have masked that. If you’re sensitive to “boozy” flavors, try only half a shot and definitely use those wet ingredient seasonings. I also nudged up the amount of baking soda to 1/2 tsp (recipe called for 1/4+1/8 tsp), because vodka lacks the acid of seltzer water. Another idea would be to use baking powder (original recipe amount) because it has acid to self-activate, but mine came out fine.
In the pan that I was using, which I think of as a standard large nonstick frying pan, 4 tbsp oil was too much. I could’ve used 3-3.5tbsp, because I ended up tipping the pan and pressing some excess oil out of the pancake before transfer to the cooling rack. Anyway, I had the oil quite hot as directed for nonstick pans, and I did the batter-drip test, then poured my bottom layer, and the edges submerged in the oil! They turned medium golden brown immediately. To avoid burning it, I had to turned the heat down and then back up again later. Not ideal for oil absorption, but oh well. Placing the veggies was kinda scary because I had to work fast with my fingers so close to hot oil. If I’d used a bit less oil, my experience would’ve matched the video better. I flipped it and was glad there was lots of oil so the rawer side’s batter didn’t stick, but maybe not THAT much oil. I wanted the veggies to cook well, so I washed dishes while the 2nd side cooked. Both sides were impressively crispy. The interior was melty-soft (in addition to onion & garlic chives (buchu), I used garlic and salted-and-squeezed bottle gourd (aka lau/lauki in India). The lau is like zucchini and holds a lot of moisture, so wringing it out was key. But the extra work was very worth it because they melted into the batter as the pancake fried. Overall, the texture was fantastic, though the greasiness is no joke. I feel like I shouldn’t complain tho because the point is the crunch, and this recipe delivers.
I appreciate this video because the technique is something I can keep experimenting with, while knowing that it’s already great.
Tip for frying anything to "super crispy mode": use " sweet potato starch" double fry using canola oil. The thicker " little to no water" the batter mix, the crispier it will become after double frying. I use a 5 quart Lodge Cast iron "Dutch oven pan" and oil temp is controllable with little or no mess to the oven top, use the lid to cover the oil when it cools for later use. Excellent for frying wings, pork chop, shrimp, fish, eggplants etc...
General seasoning use a pinch of salt & pepper, one beaten egg, lite soy sauce and some whisky to pork and chicken, dried garlic flakes, onion powder or any spices of your choice!
Soo I tried the first recipe and failed, but I succeeded on my second try after following this recipe. I tried to rethink what I did on first try and share my mistakes here.
1. I was lazy and did the measurements roughly by ratio. I used a scale on second try and measure that with tablespoon. 10gs of flour/cornstarch = 1 tbsp . So for ppl who cant get their hands on a scale, just add 4 tbsp flour and 4 tbsp cornstarch.
2. I over-mixed the batter. Instead of pouring the flour into the liquid, I poured the liquid by parts to form a dough-like consistency before adding the rest of the liquid. ( I did this because I thought it could help prevent forming chunks of dough. But oh boy, it completely changed the consistency and resulted in thick pancake.
3. BIG mistake here. I used a nonstick pan, plus my stove was old and weak. This makes the suggested cooking time completely irrelevant for me. My pancake turns out very crispy on the outside, but undercooked inside.If you get a pancake that is "doughy " and "raw" inside, I recommend you to turn your stove to low heat (after preheating the oil on medium), cover you pan with a lid and cook for longer minutes.
Btw, I used only a bit of of oil, but it turned out perfectly fine! So don't be intimidated by that xp I wish I could attach a photo of my pancake here T^T Hope it helps!
OH and one more thing, I used just water, cus i don't have carbonate water and it turned out just fine!
Hilary, thanks so much for your in-depth information! To be honest, I made the second recipe BECAUSE it didn't result in what I was aiming for: a truly crispy Korean pancake. Actually, the first pancake recipe is exactly what you'd find in a Korean cookbook or from a recipe online. That is, it's a VERY traditional and authentic pancake, but it just wasn't delivering the crispy crunchiness that I was really looking for. In fact, before shooting the second video, I thought that maybe I could troubleshoot the first recipe, so I tried it several times and ended up with something that was reminiscent to what I had in Korea, but DEFINITELY not crispy or crunchy!
The second one is heavily modified and is unconventional, but it delivers on exactly what I wanted: crispy crunch! In fact, a lot of people have told me that they are Korean and what I made was nothing like what they make, which is a fair criticism. But Korean pancakes, unless fried with TONS of oil (I'm talking pan-fried chicken-levels of oil!) will always be kind of gummy, bready, and soft. And even if you can get them to a crisp, they don't stay crispy very long. Eventually they become soggy halfway through eating them.
So with all of your modifications that you listed, I'm not sure if it would really change the outcome of the first recipe. I'll have to try it again with what you listed, but to be honest, the second one delivers what I want, so I don't really see a need. But I realy do appreciate your time and effort and I'm glad the second recipe worked for you! Also, so good to know that less oil gave you a crunchy crust and that replacing the soda water with regular water worked as well! The soda water is there to react with the baking soda (like how vinegar and baking soda react), so I'm surprised that it didn't cause any problems to skip it! Thanks for that nugget of wisdom!
And finally, thank you so much for giving the second recipe a try! I know it sucks to make a recipe and think, "Did I screw this up or is it just a bad recipe?" I take full responsibility for the first recipe failing and I'm elated that the second one worked for you! Thanks for the time and effort you've put into making the pancakes and writing this post, and thanks so much for putting your trust in me again!
U're the best!!! Thanks for the troubleshooting! Also, do u rmb how much carbonated water to add to this recipe? How much kimchi juice and miso paste? The link is broken... Wanna try it tomorrow! :)
I had made it tonight , seafood ( prawn , squid ) + vegetable ( spring onions， zucchini , carrots , mushroom, cabbage , chili) . That was the best & crispy I ever made . Love it small pieces , more crispy edges
I’m obsessed with this recipe!! So so simple and CRUNCHY!!
Glad to hear that Jasmine! Thanks for watching! Have you made these? I'd love to hear how yours turned out!
Jesus I was just trying to find a video to make pancakes for my family for Chuseok but I think I just found one of my new favorite cooking channels
tgiEph, I'm humbled by your comment! Thanks so much for watching and I hope this recipe meets you and your family's expectations! Also, I hope you find some of the other recipes useful! Do you cook a lot or are you just learning how?
@@StraightUpEats They loved it! They said they never had it that crispy even back in Korea. I'm a pretty avid cook, but I very badly need improvements in my Asian flavor profiles and techniques. If only there was a channel that posted Amazing Asian Recipes ;) Thanks for the great videos!
My pleasure! I just provide the recipes, but you put the time and work into making it, so hats off to you! I know exactly how you feel regarding Asian recipes. I first learned to cook by making things like Hamburger Helper and mostly Western foods. It wasn't until I was in college where I started to explore Asian cooking, mainly Chinese with some dabbling in Korean.
Heck, I've been in Japan for almost 10 years, and it wasn't until about 4 years ago where I seriously started to dive into Japanese cuisine! So it's never too late to start, and once you understand the basics, the rest will come quickly!
Good luck on your journey! I'll continue to put out more recipes and I hope that for the next Chuseok, you'll be able to cook everything!
That apology intro... 😂 The recipe... 🤤 Well done!
Appreciated that you explained why not to just mix directly into the batter, as I was just thinking about that right before you said it!...
Excited to try your approach as well as seeing if I can take it up a notch by swapping/adding some Kimche liquid into the batter
It doesn't come out as good. I tried it
@@hilostateofmind Thanx for the heads up :)
I'm in the mood to make Pajeon. Good thing I stumbled onto this video... Let's see how my seafood pancake will look and taste.
I just used this recipe and made this for lunch today. This recipe is excellent. I reckon my technique is about 85% there. Will try again tomorrow but was still so happy with my efforts today. Thanks for a great recipe.
I watch your video this morning and then buy all the ingredients and i cook for my family’s dinner ... I’m so amazed the results.. i love it .. thank you so much ❤️
Best recipe and method. Used for 2 days now and turned out crispy each time!
Liked and subscribed since you perfectly described the issues I'm having with my Korean pancakes. Eager to try your method next time.
Tried your recipe minus the miso and it turned out amazing! I’ll probably add more salt next time if I dnt use miso again. Crispy on the outside and chewy on the inside! Yummm!!
The "Now 200% Better" section of the video was so entertaining and funny. I'm going to make your recipe tonight 😍 Really looking forward to that crunchiness!
I did it!!!! It was super crunchy on the outside and chewy on the inside. I used green onion and baby bok choy. Thank your!!!!
This recipe is a boom. Tried this today and im gonna stick to this forever!
If anyone is wondering he posted the recipe for the sauce in his other Korean pancake video. 😋
Hi. Thanks for the recipe. You can also use baking powder with regular cold water. Pancake came out crispy on the outside.
Thanks Mag! I’m glad to hear that worked out and I’m glad that you can use baking powder and regular water! I’ll add that as a note to the recipe, and I’ll make sure to credit you! Have you tried my kimchi pancake recipe? It’s really good!
@@StraightUpEats I haven't tried the Kimchi pancake yet but I will try that next.
Thank you for putting this up here! I don't have carbonated soda so I was looking in the comments hoping to see if anyone ask for a sub of carbonated soda lol thanks! Going to make some now!
@@nguyeninja You welcome Emily. It's always helpful to have options since I don't usually keep carbonated soda in the house either. Enjoy!
Oh man, definitely trying these. Also, love your film style and high quality!
Awesome! Thank you! I hope you enjoy it! Please let me know how they come out! Are you a fan of Korean food?
It turned out so crispy and good. Thanks for the recipe !
I love how she straight up whacked the pancake
mine came out crispy outside and chewy inside, yum!
we call that in our dialect "kuchay" or in english garlic chives... we usually eat this kind of pancake with oysters in it, oyster cake as we call it, yours seem crispy like my grandma used to make. a lot of times when we order from restaurants it's soggy, probably they used cornstarch which is not good with water in the mix. glad i saw this video. dunno if oysters are available right now but will try this with oysters and onions and beansprouts..
Hi Amy, long time no see! I hope you're doing well! Thanks so much for watching and commenting, I suuuuper appreciate it! Oh wow, so you have a variation of this kind of food? What is it called in your dialect? I know Koreans also have a seafood version of this pancake too! I'm sure the oyster pancakes your grandma made were delicious! Yes, a lot of these pancakes we can get here are also soggy! The only time I've ever had super crunchy ones were from Korean restaurants back in the U.S.! I'm sure your version will come out super tasty!
yep it's part of chinese cuisine, we call it in hookien "o wa chian".. the oyster we use are the steamed cooked.. try it its delicious😊 hope i can find oysters now, our oysters are grown in another province though it's really cheap like 4 dollars for a tub.. yep will try making this. thanks for the vid.
My pleasure, Amy! Can you write it out in it's native language? Searching for "o wa chian" doesn't show me anything related to food, hehe! Also, that's SUPER cheap for oysters! $4 a tub is a steal!
you asked the wrong person for chinese writing😂..though i was educated in chinese til high school but i only know the basics, can read and write kindergarten chinese😁 i know right, such a disgrace to my ancestors🤦♀️😊. only fluent in speaking hokkien... but i found a link that has the description in chinese character
kaladkarindiaries.wordpress.com/2015/09/18/oyster-cake-%E8%9A%B5%E4%BB%94%E7%85%8E-o-ah-jian/
@@amyabay4826 Oh wow, thanks so much for this, Amy! Really cool to see this dish! It does look a bit like these pancakes, doesn't it? I don't think I've ever had them, but I'll definitely have to try it out! Is this typically enjoyed with a beer? It definitely looks like it would be!
I like the way she reacts and makes compliments.
Wow, GREAT Video!! I make Korean pancakes all the time and i've never tried adding carbonated water, soy sauce, miso and baking soda. I'll have to try this!
Thank you for getting me to the point!
Yes! I'm definitely going to give this a go! It looks so good! I'd say you redeemed yourself lol
Hope you like it! It's definitely a tasty, crispy treat! Also, I'm glad that I've been redeemed, haha! Can't sleep at night knowing that my recipe isn't what people were expecting! Do you enjoy Korean pancakes?
@@StraightUpEats Absolutely! I lived there for five years, so I consider it my second home!
I had already liked and subscribed before you said "..Over 9,000.." & once I heard that, I knew I was on the right channel.
Amazing video...the part I liked the most was that girl enthusiasm when trying it...convinced me to try it too!! It’s worth keeping her in your videos...
Hi Enrique, sorry for the late reply! I appreciate your comments and your kind words! I shared your comment with Mrs. Eats, and she was so happy! She said that she will continue to show her enthusiasm and she will do her best! Thank you again Enrique! By the way, have you ever tried these Korean pancakes before?
@@StraightUpEats Thanks for your reply!! I have had them in restaurants, both in Mexico and Canada, I also tried a couple with other recipes that turned out fair (blame on me, not the recipe) but I will certainly try yours out and will let you know how it went. I always smile when I watch Mrs.Eats enthusiasm. Cheers.
I’m so happy I found your channel over on Reddit I had to come over here and give you a like! This video is great! And I’m so looking forward to making this in my kitchen! Thanks for all the tips! Looking forward to more of your videos!
Thank you so much Cooking For Cales! I'm flattered by your comment both here and on Reddit! Good luck with the recipe; hopefully my explanation and recipe are clear enough! Have you ever had Korean pancakes before?
What nationality are you? You look like you could be Korean and black or AKA Filipino or Thai.
I want to waffle this recipe. It will either be a stuck on disaster or a beautiful crunch. It's always a 50/50 shot.
Thanks for sharing.
Ooooh, that would be interesting @Cast Iron Katie! Although, I'm not sure if you'd get that deep crunch with just a bit of cooking spray. But either way, it could turn out fabulous! Have you had these Korean pancakes before?
@@StraightUpEats I have not but I like savory waffles. I'm sure savory pancakes are great.
Oh yes, definitely! After you waffle it, make sure to make the proper dipping sauce for it! I have a recipe for it in my first Korean pancake video, and I'm sure you can find some other recipes for it on TH-cam! Do let me know how the waffle version comes out!
Worked like a charm! First time making this and it came out so crisp and good!!!
I'll have to try this. ...looks delicious. I made a stack of 'bacon blueberry' pancakes a few days ago. A winner! May the 'crunchy force' be with you.
Hey Jim, thanks so much and good to hear from you! How are things out in Boulder? Yeah, it's really good! It really captures the crunch and texture that good Korean restaurants are able to produce! Here in Japan, they're more soft and mushy. Also, those pancakes sound AMAZING! So bits of blueberry and bacon in the pancake? Or was it a blueberry pancake with strips of bacon cooked onto the surface of it? Either way, it sounds awesome! Thanks again for watching Jim!
@@StraightUpEats i added crumbled bacon and whole frozen blueberries into a scratch batter. Sweet & savory, w maple syrup & butter of course. Things are pretty good here. I've been working from home (building aviation electronics). Laying low through the covid mostly, but able to get out for long hikes, etc. Lots of pics on my facebook. ...always lookin' forward to your next videos.
Dang, that sounds like some good eating! I wish we could get proper bacon here to make something like that! All we have is the back bacon, that's more like ham, than bacon. Sounds like you're making some fantastic meals in the morning!
Oh wow, that's amazing, Jim! Is that your main line of work now? I remembered you liked to dabble with electronics and such, but didn't know that you could actually build things! Are you still doing any video work as well? I'll definitely come and check out your nature photos! I always appreciate some good landscape photography! Thanks for always stopping by, Jim!
@@StraightUpEats ...makin' some pretty good meals in the evening as well. :) The electronics gig just kind'a fell in my lap soon after I moved back up here a couple years ago. One of my neighbors is a pilot for United Airlines. He has a sideline designing, assembling, & selling 'real-time flight data receivers' for private pilots. He needed help as he was always off flying somewhere & couldn't keep up with demand. Because of Covid, he's probably going to get laid off from the airline soon, so we're trying to take the company (Crewdog Electronics) to the next level . It started off as extremely part time, but has begun to snowball. I'm always looking for a 'video/film production' gig, but so far, they've been far & in-between. So, survival mode it is. I'll admit, working from home has been a luxury during these crazy times. If you do Facebook, PM me your email or phone# so we can message one another in a not-so-public way. Thanks!
PS my facebook is James L Fields
Okay, just wanted to comment to say...that this recipe is the closest I have ever gotten to making the perfect crispy Pajeon. My own skill level is kinda ruining it lol, BUT on my first attempt it was pretty crispy and tasty despite looking like an absolute mess. So, at the very least I can say that I finally found a recipe to stick to and keep practicing.
Oh my gosh! Oh my I’m 74 and this is the best recipe I’ve ever made. Yes, I hate to cook. don’t use ginger ale
This is a LOT of baking soda for a tiny amount of flour. You will get a very alkaline flavor using that amount of baking soda and the pancake ends thick and puffy like an American pancake. If you ever look at Korean pancake mixes they contain baking powder, not soda. This wasn’t bad, but too puffy and with a strong soda flavor. I’m going to switch to baking powder (assuming I don’t just leave it out because it’s not strictly necessary). I switched the seasoning to chicken powder and maggi sauce and it was pretty awesome. Tried one batch with cassava flour in place of starch out of curiosity and it was actually great!
Tried this today, while it was delicious and EXTREMELY CRISPY, it was just way too oily…i even used paper towel to soak up the oil, but I still felt like I was biting into a sponge that was dropped in oil😭
since you’re gonna be cooking it in a small pan that’s similar size as the pancake, all the oil will all get completely absorbed into the pancake, since there won’t be any where else for the oil to run to.
I will try the recipe again soon and try using maybe 2 or 2.5 TBSP next time, and see if it will still be crispy!
What an awesome video. Thanks for sharing your recipe; I'm going to make this for my girlfriend. You're the best. Fantastic recipe and your videography skills are on point. Good job!
BEST EVER. Thank you thank you thank you! can't wait to try this recipe out!!! Your dedication is incredible. I'll definitely be a long time fan of your videos from now on. ^^
You are so welcome! I know how frustrating it is to try all those Korean pancake recipes online and get something soggy, so I'm glad you reached out to me when you did! I hope these meet your expectation! Please let me know how it comes out! Also, remember to rest your pancake on a rack before serving! When it's piping hot and it's sitting on a plate, it'll get soggy because of the heat and condensation!
I used to work at a Korean Cafe and my boss made the best Pajon , kimchi ( vegan) and rice cakes.
Make more videos! You speak well, balanced sense of humour and super entertaining!
IM HUNGRYY! another great video! 💖👍👌
Thank you Dahyun! I hope you give this recipe a try one day! Have you had these pancakes before? It's not wholly traditional, but traditional Korean pancakes usually aren't super crispy, either!
Straight Up Eats - Amazing Asian Recipes Yes! I have tried Korean Pancakes a few years ago, and I really want to try this recipe! 💖👌
Awesome Dahyun! Yes, the first time I had it, I really enjoyed it! At Korean restaurants in the U.S., they tend to make their pancakes very crispy. When I had dinner at my mother-in-law's house, who is Korean, her pancake was not crispy at all. I later learned that because Korean people tend to eat these pancakes regularly with their meals, they don't use too much oil in them. But if this is not something that you eat daily, I think it's okay to splurge a little and go for an extra crispy texture! Let me know if you have any questions with the recipe!
Straight Up Eats - Amazing Asian Recipes Oooh! Nice! 💞
For sure! Thanks so much again for watching!
I made the pajeon from your previous recipe, and as i am finishing frying.... i see this -_-
Oh no! Well, when you're in the mood for Korean pancakes again, I hope you try the new recipe! It's improved in every way!
Thank you! Bought potato flour yesterday for this!
Really looks good, always wanted to try this at home, will definitely use this recipe. How do you make the sauce?
Though I haven’t watched the end, the intro does impress me cause I have been in that mood😅
I did it!! So delicious and it was easy. Thank you, love your vib ^_^
I cooked and it s delicious!! Super crispy!
Karen, that's so great to hear! I'm glad it came out well! I've got a new pancake recipe out using pork belly, so that might interest you as well! th-cam.com/video/jAx6brqFKiI/w-d-xo.html
The trick for me is don't use too much batter. I can't stand a lot of the big restaurant ones because they are too thick. You want it to seem like you are not using enough batter for your veggies. Make it thin as possible, and you want the oil to sizzle it very well. I miss my mom's but I live in a different state now so I gotta make it lol. Potato starch is good too! I agree.
Great, and vegan too! Gotta try this today! 😛
Hey this is straight up quality content bro.
I wonder if there is a good way to remove a lot of moisture from the vegetables before putting them in the batter. That should be able to contribute to preventing it from getting soggy as well. And it might require less oil as a result? Just a thought I had. Looks great!
J’adore la pub hippopotamus pour visionner une vidéo végétarienne
It would have been nice if you told us what the dipping sauce is.
I thought that too. But I’m sure you can google what sauce goes with this specific recipe and a bunch would pop up. 😌
It's on his other video "how to make korean pancake crispy" at 1.50, but here's the recipe:
2 tsp soy sauce
1 tsp rice wine vinegar
1/2 tsp sesame oil
1 tsp korean chilli flakes or cayenne
Sesame seeds
Thinly sliced scallions/green onions
If you don't have miso paste, (I like it but try to avoid because it is very high in sodium) can you use "soy bean paste," (they do make a "reduced" sodium soy bean paste)?
Irrelevant to the recipe but I LOVE YOUR VOICE!!!!!!!! So soothing :)
Wow, thank you Mina! Nobody has ever told me that before! Maybe I should start an ASMR channel, huh? Haha! Do you enjoy Korean pancakes?
Straight Up Eats - Amazing Asian Recipes hahahaha yesss an ASMR food channel! YesI do love Korean pancakes. I’m gonna try and make your recipe today. Previous recipes I followed didn’t work well enough for me because the pancake was too doughy. Will keep u updated ;)
Thank you Mina! Good luck! Hopefully you can get it crispy!
Straight Up Eats - Amazing Asian Recipes it was crispy! I’m sticking to this recipe :)
All right! I’m so happy that it turned out well for you, Mina! I think you’ll really enjoy the kimchi pancakes here too! They’re so crispy and the Kimchi adds a great flavor to the pancake!
If you have time, can you do a seafood version? Thank you.
Hi Diane! That's definitely in the works! It won't be coming out as the next couple of videos, but it will be out within this month! I'll let you know when it's ready!
Can’t wait to try and make this
Ty for all ur efforts I'm going to try it
Thank you for finding a solution to the "crunch" problem. You are in Japan, but you have an American accent so does your assistant. I once worked in a neighborhood that is now called Koreatown in "Hell-A " aka Los Angeles. To me you look Filipino, maybe I am wrong, but what is your heritage? I notice that you seem to master all kinds of Asian foods. I am new to your channel, you have a very nice and interesting presentation. 🤗🤗🤗👍👍👍
Video, so much fun. Thank you!!!
Love your channel!!
Just found this channel. Awesome :)
I made up my mind!! Korean scallion pancake is the way to go. All the kneading of the dough is too much time for me. I need flavor and need it now!!! Thank you
i can not wait to try it tomorrow!!!
Hahaha! love you and Mrs eats humor . Hi Ken miss you guys so much ,wow that looks amazing will try this .Question can I also use the box ready made pancake flour? Until then keep up the awesome cooking 😀👍
Elvina!! So happy to see you! How are you doing? Yes, we miss you too! But we're glad that we can see you here in the comments! As far as the boxed pancake mix goes (I'm assuming you're talking about the Korean pre-made pancake mix?), I think you can, but I can't guarantee that the texture will be the exact same! When I was researching this recipe, I looked at the ingredients list of the pre-bagged mixes and they tend to have flour as a main ingredient, with some kind of starch being one of the lesser ingredients. You may end up with a slightly chewier middle, rather than soft, creamy one that I have. Also, the starch crisps up better than the flour, so the cripsiness might be a little different. But if you have the pre-made mix on hand and want to use it up, then definitely use that first! I hope it comes out well for you! Thanks so much for watching!
@@StraightUpEats ok thanks! I will stick with your recipe. Also don't forget more chocolate recipes 😋I'm such a lover of chocolate. Your chocolate truffles was yummy . And I'm doing well thank you for asking. I'm looking forward towards next year to visit. I pray all this madness well be done. But anyway I until then I'm loving life.
Yes, hopefully all this madness goes away by then! Also, I'm glad to hear that you're doing super well!! I'll definitely look for more chocolate recipes! We don't have an oven, so unfortunately it can't be anything that needs baking, hehe! Oh by the way, have you tried Royce chocolates? It's a chocolate company here in Japan. They are famous for their melt-in-your-mouth velvety chocolates! They even have chocolate-covered potato chips! It sounds weird, but it's AMAZING! I hope you can give them a try when you come here! You'll definitely find their products in the Japanese airport!
@@StraightUpEats Ok thanks Ken sounds good I will try that. I will see if I can make it as well.
@@elvinawashington910 Yes, hopefully you can make it this year! You have your tripped planned for mainly Tokyo, right? Although tourism is basically dead right now, Japan has opened the country up slightly for Australia, New Zealand, Vietnam, and a few other countries. I think if the U.S. can get its numbers down, Japan will open up to them, as well! I hope it does happen soon, because I really want to visit my family over there, but there's a chance I won't be able to re-enter Japan if I do!
How to make the sauce?
I’m late but his last Korean pancake video has the sauce recipe on it
Where are the measurements?
Wow!!!i have to do this for breakfast tomorrow, thanks a lot.
Wow, for breakfast! Now that's a CHAMPION'S breakfast, lol! Let me know how it goes! Also, are you a fan of Korean food?
Straight Up Eats - Amazing Asian Recipes Yeahhhhh
Awesome! Just curious, what Korean foods do you enjoy? I'd love to add some more Korea. dishes to my list!
Straight Up Eats - Amazing Asian Recipes Yakiniku, Bulgogi
Showed this to the parents and asked each one what they thought: Mother said, "Those aren't Chinese leeks. They're chives (okay, sure). Of course it's crispy. It's fusion. You see, Koreans never use baking soda, so of course it's crispy. We never do that because we like it soggy." Father shook his head in disgust and said, "No way. I wouldn't eat that." Me: Accepting, yet again, that older Koreans absolutely cannot get over their own nostalgia, ingrained nationalism (what I'm assuming is your Japanese wife/girlfriend/friend and or the miso probably made them super suspicious also, lol) and sometimes misplaced pride, especially about their food, which is obviously low tier (don't @ me, just accept it after actually studying other cultures like many others have), and filial piety. At this point in my life, I just have to chuckle inside because of how incredibly stubborn they are about everything. Korea #1. I really try not to attempt to change them, but you know, sometimes there are things that are obviously better, but they won't accept it. Ah, fuck it, haha.
In any case, I'll probably make this and enjoy the fuck out of it. Thanks, lol.
Love the drama and affects. Hilarious.
Wonderful pancake you made it crunchy and healthy new friend from Pakistan
Like your recipe,I'm your new subscriber.will try today ur recipe
Love your video entertaining and looks lovely
I cant click in for the full written recipe. :( looking forward to making the pancake! :)
Fixed the link, sorry about that!
Just saw a vid where this Korean gentleman put slaw in his. I like both recipes. Anyway, no recipe for the dipping sauce? 🤔
What if you just want a crispy egg omelette? How much egg can you combine with the batter and when do we add the beaten egg?
what is that sauce she dips in at the end? How do I make that too? lol
wow!! It's look so very delicious 😋 😍 😊 yummy yummy yum yum
Thank you 😋 @Halim :D VLOG! It is super tasty and I'm sure you'll enjoy it when you make it! Are you a fan of Korean food?
Made this and am quite happy how it is not gluey but mine didn't have the crisp outside and "creamy" inside, it was kind of cake like and fluffy inside? It was more crisp outside but got soft soon after out of pan. For some reason it was a bit salty, is that the baking soda that's doing that? I felt like I followed the recipe ingredients except miso which I didn't have, so not sure where it went wrong. It is better than gluey ones I used to make though! Thank you!
Havent tried it yet, but here I am hooked and subscribed!! Awesome video
I just discovered your channel and immediately subscribed!
Also, do you think the premade just add water batter will work to make a crispy pancake?
this is so fun just only watching lol thx
Hey, you're absolutely fun and says all the 'right, cute' things cooks wanna hear, well i.e. a wanna-be cook! Is she your Japanese wife? Lovely and what a complexion, well the Japanese diet is known to do that...too late for us but to be raised in JP with all the super good food, you can't help but have beautiful healthy hair to go with the silky smooth skin complexion!
What brand did you use or what type of carbonated soda did you get for this recipe? Could regular sparkling water work as well??
Wonderful, thank you. Just wondering if it’s ok to cut the veges matchstick style and add to the batter, and then pour the whole mixture in to the oil. Have you tried that or this method is better??
Thank you for this recipe. I've made Korean pancakes mixing rice flour. Though it was crispy but the crispiness didn't last that long. Yours look really good. May I please ask how long does the crispiness last?
Thanks!!
Looks yummy enjoy
Great! How about a gluten-free version?
Hi Marie! I've read that this can be made with rice flour, but I haven't tried it yet! When I get to it, I'll definitely let you know!
This is more Chinese scallion pancake. Korean pajeon has crispy bits but should be soft in body. Vietnamese Banh xeo is also so awesome. I luv all Asian pancakes in different ways thank you.