How to make Korean Pancake Crispy 2021: BEST RECIPE!

[@StraightUpEats]

Don't forget to check out my Crispy Korean Kimchi Pancake! kzbin.info/www/bejne/mp-XdWWoeqygaMk

[@dannyroe5236]

😡 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 😡

[@dannyroe5236]

Other than that excellent video!

[@StraightUpEats]

@@dannyroe5236 Check the description for a link to my website with the full written recipe and measurements.

[@cherrydollism]

@@StraightUpEats your recipe link is not accesible. I want to make the pancake now :') i dont know what 1 part means sighh

[@pearlkristenchan4357]

What’s the flour recipe??

[@niceclaup1]

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

[@ramz4620]

Thank you for the reminder. Now I need to go get myself a frying rack.

[@dunwitch]

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.

[@LingT.]

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

[@lyricalliana]

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!

[@catboyromeo9416]

This channel is criminally underrated

[@StraightUpEats]

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!

[@catboyromeo9416]

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

[@StraightUpEats]

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!

[@alexis3429]

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!

[@shine6667]

I just tried, it’s really crispy and the middle part is mochi like. My family loved it! Thank you for this recipe!

[@rianekscecilia4259]

i tried this today, following the recipe exactly and it was a hit!

[@sasentaiko]

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.

[@willac5]

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!

[@StraightUpEats]

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!

[@amandamoab2657]

We are two

[@sandy-mr5gj]

I'm so excited to find your Korean crispy pancake recipe. It looks so much easier than the roll out dough kind and looks just as good. Will be making my spicy asian dipping sauce with them.Will report back on results once I make them. I confess that I plan to chop up lots green onions instead long ones you used. That's just how I am.

[@airmett8939]

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.

[@ciganyweaverandherperiwink6293]

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!

[@riffkai]

Best recipe and method. Used for 2 days now and turned out crispy each time!

[@vrd4329]

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 ❤️

[@bradleypippen5885]

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

[@hilostateofmind]

It doesn't come out as good. I tried it

[@bradleypippen5885]

@@hilostateofmind Thanx for the heads up :)

[@jasminescats]

I’m obsessed with this recipe!! So so simple and CRUNCHY!!

[@StraightUpEats]

Glad to hear that Jasmine! Thanks for watching! Have you made these? I'd love to hear how yours turned out!

[@EnoHaha]

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

[@sistatcy]

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!!

[@rebeccaest-tee-ee2328]

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.

[@hilaryone2213]

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!

[@StraightUpEats]

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!

[@laelleloong352]

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! :)

[@minhphuocnguyen117]

It turned out so crispy and good. Thanks for the recipe !

[@AudreysKitchen]

Liked and subscribed since you perfectly described the issues I'm having with my Korean pancakes. Eager to try your method next time.

[@patriciamoradamacabulos8506]

Your wife is literally the cutest bean EVER OMG

[@viettran7704]

I like the way she reacts and makes compliments.

[@lbarton9266]

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!!!!

[@HectorRamos-vx2iy]

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.

[@blueicy333]

Hi. Thanks for the recipe. You can also use baking powder with regular cold water. Pancake came out crispy on the outside.

[@StraightUpEats]

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!

[@blueicy333]

@@StraightUpEats I haven't tried the Kimchi pancake yet but I will try that next.

[@nguyeninja]

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!

[@blueicy333]

@@nguyeninja You welcome Emily. It's always helpful to have options since I don't usually keep carbonated soda in the house either. Enjoy!

[@bdjayden]

Can this batter be made beforehand and kept in the fridge??

[@tneve]

Worked like a charm! First time making this and it came out so crisp and good!!!

[@88lilpoe]

how did you make the sauce? :) looks delicious

[@kitcatclawpretty1390]

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)?

[@tanyamiller6275]

Love your video entertaining and looks lovely

[@vincenzaperriano876]

Ty for all ur efforts I'm going to try it

[@SandraCadetdeFontenay]

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!

[@wengyu461]

Really looks good, always wanted to try this at home, will definitely use this recipe. How do you make the sauce?

[@amyabay4826]

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..

[@StraightUpEats]

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!

[@amyabay4826]

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.

[@StraightUpEats]

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!

[@amyabay4826]

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/

[@StraightUpEats]

@@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!

[@χαριτινηραδου]

Good evening i would like to ask if we can put any other vegetables except of those?

[@ltjyx]

What brand did you use or what type of carbonated soda did you get for this recipe? Could regular sparkling water work as well??

[@Ivytammy]

This recipe is a boom. Tried this today and im gonna stick to this forever!

[@epp1e]

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

[@StraightUpEats]

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?

[@epp1e]

@@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!

[@StraightUpEats]

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!

[@PersPantry]

Oh man, definitely trying these. Also, love your film style and high quality!

[@StraightUpEats]

Awesome! Thank you! I hope you enjoy it! Please let me know how they come out! Are you a fan of Korean food?

[@Sam-Icy]

what is that sauce she dips in at the end? How do I make that too? lol

[@AlexPerez-fc3ov]

Can someone tell me what that side dish was at the end? Thanks in advance.

[@arnildjohnkyle6447]

Like your recipe,I'm your new subscriber.will try today ur recipe

[@ajinana1145]

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??

[@marietumolva3768]

Wow!!!i have to do this for breakfast tomorrow, thanks a lot.

[@StraightUpEats]

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?

[@marietumolva3768]

Straight Up Eats - Amazing Asian Recipes Yeahhhhh

[@StraightUpEats]

Awesome! Just curious, what Korean foods do you enjoy? I'd love to add some more Korea. dishes to my list!

[@marietumolva3768]

Straight Up Eats - Amazing Asian Recipes Yakiniku, Bulgogi

[@stantwice8384]

IM HUNGRYY! another great video! 💖👍👌

[@StraightUpEats]

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!

[@stantwice8384]

Straight Up Eats - Amazing Asian Recipes Yes! I have tried Korean Pancakes a few years ago, and I really want to try this recipe! 💖👌

[@StraightUpEats]

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!

[@stantwice8384]

Straight Up Eats - Amazing Asian Recipes Oooh! Nice! 💞

[@StraightUpEats]

For sure! Thanks so much again for watching!

[@722JLF]

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.

[@StraightUpEats]

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!

[@722JLF]

@@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.

[@StraightUpEats]

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!

[@722JLF]

@@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!

[@722JLF]

PS my facebook is James L Fields

[@BigmanDogs]

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!

[@themitchcraft4317]

Thank you! Bought potato flour yesterday for this!

[@jib937]

Hi! Can we use Sprite or 7up for the carbonated soda? Or we can only use carbonated water? Thank you!

[@niniko582]

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!

[@SeanTaka]

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!

[@mitchellwintercat]

Thank you for getting me to the point!

[@TP-bw5jx]

I love how she straight up whacked the pancake

[@CC-rc3hk]

mine came out crispy outside and chewy inside, yum!

[@paulineleng1218]

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?

[@gourmet6714]

I had already liked and subscribed before you said "..Over 9,000.." & once I heard that, I knew I was on the right channel.

[@sfromd]

what type of sauce do you serve this with?

[@maritessco3048]

can you also share what dipping sauce you use?

[@Q2Japan]

Just found this channel. Awesome :)

[@joycefreeman4826]

Video, so much fun. Thank you!!!

[@vanessaadofo6122]

Can’t wait to try and make this

[@CookingForCales]

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!

[@StraightUpEats]

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?

[@SamanthaSweetAnne]

What nationality are you? You look like you could be Korean and black or AKA Filipino or Thai.

[@karenm.h.2129]

I cooked and it s delicious!! Super crispy!

[@StraightUpEats]

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! kzbin.info/www/bejne/oHLbZ5Wopqt-n6s

[@b.m.c.8755]

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!

[@basm620inbelair9]

That apology intro... 😂 The recipe... 🤤 Well done!

[@enriquecampos-gonzalez5766]

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...

[@StraightUpEats]

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?

[@enriquecampos-gonzalez5766]

@@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.

[@Nana52077]

Is carbonated soda = carbonated/sparkling water?

[@kbob273]

How does the flour mixture compare to buchimgaru 부침가루? If I have it can I use it instead?

[@ShannonRochon]

hHi there! Hi there! What 'carbonated soda' are you using? Club Soda? Carbonated water? 7up or Sprite?

[@the_activefoodie]

Yes! I'm definitely going to give this a go! It looks so good! I'd say you redeemed yourself lol

[@StraightUpEats]

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?

[@the_activefoodie]

@@StraightUpEats Absolutely! I lived there for five years, so I consider it my second home!

[@MsKineza]

Make more videos! You speak well, balanced sense of humour and super entertaining!

[@nardoputik7141]

How to make the sauce?

[@Eeeeeeeeeeeeee5879]

I’m late but his last Korean pancake video has the sauce recipe on it

[@lpg8518]

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 KZbin makes this recipe with all purpose flour, it does not work, it leaves the pancakes, chewy and undercooked.

[@Jentalks380]

Can I use tapioca flour instead of the potato starch?

[@fialee8]

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.

[@dianel.9703]

If you have time, can you do a seafood version? Thank you.

[@StraightUpEats]

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!

[@islandsweetheart392]

Carbonated soda? Which one? or is that carbonated water?

[@trianglechokeU]

How do you make the dipping sauce?

[@lindagiangreco1976]

What size pan are you using?

[@snowbird9660]

It would have been nice if you told us what the dipping sauce is.

[@krisyu2684]

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

[@dunwitch]

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!

[@aylinurgun5244]

Can I make with coconut or almond flour??

[@artsandculture26]

Awesome! Can other vegetables be used and still achieve the same effect like this one, both sides crispy/crunchy but the center part(the vegetables are soft and juicy). I bought pancakes before that were crispy but stone hard, difficult to chew crusts and the vegetables inside the crusts were too greasy to enjoy. Very disappointing to think that they were pricey.

[@Sunflower-ej9xd]

I did it!! So delicious and it was easy. Thank you, love your vib ^_^

[@amandawhitney4163]

What dipping sauce do you use

[@MzWriteNow]

What is in the dipping sauce?

[@celineyang4807]

can you tell me what are the ingredients of your sauce please? thanks

[@themandynguyen]

Irrelevant to the recipe but I LOVE YOUR VOICE!!!!!!!! So soothing :)

[@StraightUpEats]

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?

[@themandynguyen]

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 ;)

[@StraightUpEats]

Thank you Mina! Good luck! Hopefully you can get it crispy!

[@themandynguyen]

Straight Up Eats - Amazing Asian Recipes it was crispy! I’m sticking to this recipe :)

[@StraightUpEats]

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!

[@NikkiChan7]

If anyone is wondering he posted the recipe for the sauce in his other Korean pancake video. 😋

[@laelleloong352]

I cant click in for the full written recipe. :( looking forward to making the pancake! :)

[@StraightUpEats]

Fixed the link, sorry about that!

[@soloangel625]

Looks yummy enjoy

[@MyhorseInthegravy]

Just saw a vid where this Korean gentleman put slaw in his. I like both recipes. Anyway, no recipe for the dipping sauce? 🤔

[@BMusicLive]

Is there a recipe for the sauce you made please? 🙏🏽

[@Munzajcookingvideos]

Wonderful pancake you made it crunchy and healthy new friend from Pakistan

[@lizhassan8224]

What is carbonated water? Can I use sparkling mineral water instead? I live in Australia

[@StraightUpEats]

Hi Liz, thanks so much for the question! Carbonated water and sparkling mineral water are the same! Where I'm from, we called it carbonated water or club soda. Are you a fan of Korean pancakes?

[@joanneleong5332]

If you're in Australia, if you use the Schweppes brand of Soda Water, it has more bubbles in it than other brands of Soda Water or Sparkling Mineral water.

[@fib4080]

Love your channel!!

[@DrKJPalmer]

Great, and vegan too! Gotta try this today! 😛

[@michellereid6578]

Where can I find the recipe please?