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

[@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

[@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

[@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.

[@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!

[@patriciamoradamacabulos8506]

Your wife is literally the cutest bean EVER OMG

[@kindnessasgreatasthesea1158]

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!

[@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!

[@deintri]

I made the pajeon from your previous recipe, and as i am finishing frying.... i see this -_-

[@StraightUpEats]

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!

[@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! :)

[@shine6667]

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

[@NoshAbroad]

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.

[@StraightUpEats]

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!

[@NoshAbroad]

@@StraightUpEats

[@StraightUpEats]

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!

[@nardoputik7141]

How to make the sauce?

[@Eeeeeeeeeeeeee5879]

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

[@AudreysKitchen]

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

[@Sam-Icy]

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

[@allergictohumansnotanimals5671]

Where are the measurements?

[@basm620inbelair9]

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

[@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!

[@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!

[@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!

[@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!

[@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)?

[@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!

[@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?

[@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 :)

[@lqr824]

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.

[@dsateo01]

CHIVES , not leek

[@Ivytammy]

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

[@wildactm1]

Good recipe. Actually those are chives. Chinese leeks are much thicker and bigger

[@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.

[@GrimFemme]

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.

[@Sogi020]

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.

[@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!

[@mataform]

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....?

[@wengyu461]

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

[@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.

[@mariakhmous7526]

The recipe link doesn’t work

[@StraightUpEats]

Fixed the link, sorry about that!

[@ryecatcher84]

Awww your written recipe link is broken 😞

[@StraightUpEats]

Fixed the link, sorry about that!

[@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.

[@pinkiecloud5186]

You give no measurements WHAAAT? A pinch of this , flour , starch Where are measurements!! I’m not hitting like button until I get a correct recipe

[@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.

[@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!!

[@MyhorseInthegravy]

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

[@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!

[@la24dogg21]

Starch and flower..... Tooo complicated disssssslikeeee

[@neilthemedflyspecial]

cracks me up when recipes call for "some baking powder" instead of an actual measurement. wtf?

[@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!

[@manjmazi]

Do you have an Instagram account, I would like to tag you

[@kreegalobunsen602]

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.

[@ThatBrunetteYouTube]

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.

[@StraightUpEats]

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!

[@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?

[@NikkiChan7]

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

[@marierogers6908]

Great! How about a gluten-free version?

[@StraightUpEats]

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!

[@minhphuocnguyen117]

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

[@snowbird9660]

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

[@NeverSayNoNames]

I thought that too. But I’m sure you can google what sauce goes with this specific recipe and a bunch would pop up. 😌

[@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!

[@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!

[@88lilpoe]

how did you make the sauce? :) looks delicious

[@celineyang4807]

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

[@amycreagh3108]

Why do some Korean places serve gluey pancakes?

[@xkzltmdlzkfhtm]

Korean call it Pa Jeon !!

[@castironkatie1808]

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.

[@StraightUpEats]

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?

[@castironkatie1808]

@@StraightUpEats I have not but I like savory waffles. I'm sure savory pancakes are great.

[@StraightUpEats]

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 KZbin! Do let me know how the waffle version comes out!

[@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 ❤️

[@dnandwani77]

The middle of the pancake seemed uncooked. Pls advise

[@Q2Japan]

Just found this channel. Awesome :)

[@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.

[@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!

[@Karin87449]

Chinese leeks? Its chives not leek 🤦🏼‍♀️

[@islandsweetheart392]

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

[@CC-rc3hk]

mine came out crispy outside and chewy inside, yum!

[@4581103992010]

Your forgot to mention how many cups of each flour

[@sandramartinez1901]

Did I miss the quantities of the ingredients?

[@Sunflower-ej9xd]

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

[@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!

[@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.

[@azmanaziz2747]

You say in the recipe potato start but i heard you add corn flour did i hear it right

[@sfromd]

what type of sauce do you serve this with?

[@Poppies__]

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!

[@sm3296]

Oh the drama! 😆 ok don’t let me down, I’m trying again here. If it’s gluey, I’m never believing you tubers again! Ok tried it, and that was a massive fail for me. My flour mixture turned into a bubbly mixture that turned into lace in the pan. I thought ok this will come good, keep going, but it didn’t even taste good. I followed the directions posted on your recipe, don’t know where it all went pear shaped for me. It feels like too much soda, even though I did the right amount.

[@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.

[@ShannonRochon]

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

[@Nana52077]

Is carbonated soda = carbonated/sparkling water?

[@engineersalltheway]

What’s that sauce big dog??

[@christanelson-worm3937]

I tripled the batter recipe but it was very watery

[@Chi-ec9rz]

no measurements to the ingredients

[@kevinwyman2934]

when is this guy gonna stop his yapping and start the resipe

[@kisselleenpaulino3715]

Can't open the link of the recipe... 😢 I'm HANGRY now!!!

[@StraightUpEats]

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?

[@kisselleenpaulino3715]

@@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!!!

[@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!

[@lindagiangreco1976]

What size pan are you using?

[@annchovy6]

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!

[@DrKJPalmer]

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

[@arifshukor809]

Potato starch or corn starch bruh

[@Munzajcookingvideos]

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

[@LC-jh3es]

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.

[@Dowdy]

Where's the recipe gone, why did you remove it from the description? Website doesn't work so I can't make it :(

[@StraightUpEats]

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!

[@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!

[@daisyy5878]

Can you repost your recipe? The link is not working for me. Thanks!

[@StraightUpEats]

Fixed the link, sorry about that!

[@kitcatclawpretty1390]

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. 🤗🤗🤗👍👍👍

[@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