😡 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
360p squad. Still watching but just noticed all he Minecraft :D "OVER 9000!?" OMG laughing so hard. I think you may have misspoke at 6:45 by saying oil instead of batter. Small quibble. Maybe you can add an annotation some how.
Nooosh! Good to see you, buddy, thanks for watching! How is everything where you're at? Hope you're staying healthy and sane! Yes, I just noticed that too, thanks for pointing it out! Unfortunately I can't go back and add anything in, so hopefully people understand not to add MORE oil, hehe!
Yes, my hair is getting super long too, hehe. I NEVER wear a cap, but I find myself having to now because it drives me nuts having it in my face. And just like our hair getting longer, so too has my user name, haha! WOW, another 6 months or so before you're back in the office! That's crazy! Have you picked up any new projects since the last time we spoke? Mrs. Eats will most-likely be going back to the school to teach in August, and I've already started teaching at my part-time job. Being surrounded by kids with dirty booger fingers isn't very pleasant, especially at this time. Well, I'm glad you can spend a bit more time relaxing at home!
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
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 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!
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!
There is so much starch in this recipe, that it turned out very gummy. Not a fan. Won't be making this again. On the other hand, I loved Jia Choi's recipe!
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! :)
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!
Oh. My. GOD!!!!!!!!!!! You have transformed my Korean Pancakes! I didnt have carbonated water or miso so tried water and soy. You have saved my weekend breakfasts from disappointment for EVER! The potato startch and the layering technique are just divine! Applause! Applause! And thank you! So KKKKKKKKRRRRRRIIIIISSSSSP!
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?
Drop it with the "cold water to keep gluten from forming" BS already. Have you actually tried room temperature water? It works fine. If you're really worried about gluten why not use cake flour or increase the potato/corn starch by 10%? Answer: it's not actually a problem. It's a pity as the result you're getting is great, but you're just overcomplicating it with mumbo jumbo.
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!
I have tried making these several times, and I finally found out that there is a Korean pancake mix that works perfectly, I don’t understand why everyone on RU-vid makes this recipe with all purpose flour, it does not work, it leaves the pancakes, chewy and undercooked.
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
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!
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!
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.
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)?
Honestly, you just need to use A LOT of oil, and I would finely crush some panko or bread crumbs into the batter. Also, if you use a little higher heat and a little less batter, it'll be less greasy.
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.
I am English and love Korean food and want to make this but why haven't you put in the actual amounts for the recipe? How much baking powder? How much water? Seriously this is so frustrating. Been determined to make this but its all guess work. Please respond someone....anyone....?
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!
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
Hi, Mrs. Eats! You remain lovely and delightful throughout the quarantine. Our original July plans for Japan were canceled. Hopefully, if the United States can get the virus under control, we might travel in December. I have already told my family that I plan to take a trip to visit you in Osaka. My husband and son would prefer to stay in Tokyo and shop for Gojira toys. :-) When I visit, I hope that we can share a meal.
Mrs. Eats: "Hi Brunette! How are you doing? I hope you are healthy and well! Thank you! I'm working hard to stay in shape!" Yes, you're always welcome and we're always excited to see you! I know that your family likes their toys ;) Maybe one day, they can come and check out the anime district in Osaka as well!
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.
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!!
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!
Ah, yes... the elusive "Crispy-Crunch". I love that texture to a fault. Was never a fan of thick pizza crusts or spongy cakes--make it crispy! I'll know I'm in Hell if every sandwich shop never offers a Toasted option for the bread.
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!
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 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 ❤️
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!
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 RU-vid! Do let me know how the waffle version comes out!
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.
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!
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?
Hi Dowdy, thanks for the message! I reworked the site a bit, so hopefully it loads up and much faster for you! Please try the link again and let me know if it works for 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!
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!
Thank you for your honesty! Although I didn't try your original recipe, I made these Korean Pancakes from 5 different YT people's recipes. And, they were ALL a Failure! Hence, I appreciate you telling us that An Authentic Korean Pancake Is Not Crunchy Nor Crispy! I can see why your recipe worked. Basically, you twicked a Tempura batter recipe to make this Korean Pancake recipe work. Brilliant! I, literally, just, finished making four Korean Pancakes that were the texture of sweet USA pancakes. Ugh! I was ready to give up altogether, when I decided to research it further...and, that's how I found your channel. You were a breath of fresh air... specially when you said that the lady who ate the Korean pancakes "...all her life" answer your question by saying that they were not crispy nor crunchy the ones she had...Phew...What a relief! Anyway, thank you for sharing your findings with the rest of us! I am trying your recipe next!
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 . Thank you for posting this . I'd aready try the first video you uploaded . But its not what i expected . (Maybe it was my fault not yours haha ) . I still newbie in cooking . I wanna try this but can i ask for the complete exact measurements for each of this ingredients . So i can make it perfect . Advance Thank you for effort if you reply . I hope you give me a chance . Thanks .
Hi Panyoung, thank you for your message! I'm sorry the first one didn't turn out the way you expected! Yes, many people have said the first recipe didn't turn out how they expected, so that's why I made the second video! For the measurements and full recipe, you can find them on my website! straightupeats.com/how-to-make-korean-pancake-crispy-2/ Let me know how else I can help you! Thank you again and good luck!
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!
Hi Paulino, sorry about that! My website is a little slow at the moment, but I will be speeding it up soon! Have you tried the link again? Is it working for you now?
@@StraightUpEats Yeaaah! I've tried it. For my third attempt I finally used Carbonated water, It really does magic! For the first time after so many attempts I finally cooked Kimchi Pancake perfectly! Just wanna share that on my first try of your recipe I used non stick pan it was not that great.On the 2nd time I used my cast iron, it really works but the soybean paste I put was expired already hahaha so it has a strong flavour! Then on my 3nd time I finally had carbo water, I preffer mixing kimchi with the batter because the oil must be hot to maximize the crispness, it's kinda stressfull to work so fast to scatter the kimchi, onion and green onion. Btw on my third attempt I just eyeball the amount of liquid since I can't open the link. hehehe Good thing I remember the ratio of flour and potato starch. Btw the first and second was from my seed grown Garlic Chives. Sorry for the essay HAHAHAHA Thank you!!!
Thanks so much for watching, Catherine! You most-likely can, but I would just omit it altogether if you don't have it! I think doenjang is much saltier than miso, which could make the pancake overly salty, so I'd advise you to skip it the first time around, then maybe add in a little bit on the second go!
