Don't forget to check out my Crispy Korean Kimchi Pancake! kzfaq.info/get/bejne/mtRkd5Wjqq3RYps.html

I just wanna say, THE PART ABOUT PUTTING IT ON A COOLING RACK IS IMPORTANT. If you put fried food directly from the pan onto a plate, moisture can get trapped between the food and the plate and steam the food, ruining the crispiness. Letting air circulate around fried food after you remove it from the pan, and letting it cool a little until its outside no longer releases steam, will keep it crispy

Reporting back - I made these and my girlfriend LOVED them. They did turn out crispy. I added some fresh grated ginger to the batter in the second batch and that was a nice addition.

I experimented with this recipe twice today and this is probably it! HANDS DOWN THE BEST RECIPE I'VE TRIED! Previous recipes I've attempted ended up being too gummy or soggy after awhile. However, the ingredients used in this recipe produced the crispiest Korean pancake I have ever made! In my first attempt, I followed the recipe as it is and in my second attempt, I made the pancake batter a little bit more runny. Both attempts went great but I prefer the runnier batter as this helped my pancake be a little bit more thin resulting in a crispier pancake compared to the first attempt. This is going to be my go to base Korean pancake recipe from now on. Definitely going to try out a seafood version with this recipe the next time

This channel is criminally underrated

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!

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

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!

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.

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

Your wife is literally the cutest bean EVER OMG

Um wow. This technique is alarmingly effective. Subscribed! For those who are wondering what to do without seltzer/fizzy water, here’s what I tried & how it went: based on a tip from some extra-crispy tempura recipes, I substituted the same volume of a mixture of ice-cold vodka & water. I used about a shot (1/6 cup) vodka and filled the rest of the 1/2 cup measure with water (1/3 cup water). The alcohol mostly cooks off but I did still detect a nontrivial vodka flavor. To be fair, I had skipped the miso & shoyu, which might have masked that. If you’re sensitive to “boozy” flavors, try only half a shot and definitely use those wet ingredient seasonings. I also nudged up the amount of baking soda to 1/2 tsp (recipe called for 1/4+1/8 tsp), because vodka lacks the acid of seltzer water. Another idea would be to use baking powder (original recipe amount) because it has acid to self-activate, but mine came out fine. In the pan that I was using, which I think of as a standard large nonstick frying pan, 4 tbsp oil was too much. I could’ve used 3-3.5tbsp, because I ended up tipping the pan and pressing some excess oil out of the pancake before transfer to the cooling rack. Anyway, I had the oil quite hot as directed for nonstick pans, and I did the batter-drip test, then poured my bottom layer, and the edges submerged in the oil! They turned medium golden brown immediately. To avoid burning it, I had to turned the heat down and then back up again later. Not ideal for oil absorption, but oh well. Placing the veggies was kinda scary because I had to work fast with my fingers so close to hot oil. If I’d used a bit less oil, my experience would’ve matched the video better. I flipped it and was glad there was lots of oil so the rawer side’s batter didn’t stick, but maybe not THAT much oil. I wanted the veggies to cook well, so I washed dishes while the 2nd side cooked. Both sides were impressively crispy. The interior was melty-soft (in addition to onion & garlic chives (buchu), I used garlic and salted-and-squeezed bottle gourd (aka lau/lauki in India). The lau is like zucchini and holds a lot of moisture, so wringing it out was key. But the extra work was very worth it because they melted into the batter as the pancake fried. Overall, the texture was fantastic, though the greasiness is no joke. I feel like I shouldn’t complain tho because the point is the crunch, and this recipe delivers. I appreciate this video because the technique is something I can keep experimenting with, while knowing that it’s already great.

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

Appreciated that you explained why not to just mix directly into the batter, as I was just thinking about that right before you said it!... Excited to try your approach as well as seeing if I can take it up a notch by swapping/adding some Kimche liquid into the batter

I watch your video this morning and then buy all the ingredients and i cook for my family’s dinner ... I’m so amazed the results.. i love it .. thank you so much ❤️

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

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

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

I'm in the mood to make Pajeon. Good thing I stumbled onto this video... Let's see how my seafood pancake will look and taste.

I just used this recipe and made this for lunch today. This recipe is excellent. I reckon my technique is about 85% there. Will try again tomorrow but was still so happy with my efforts today. Thanks for a great recipe.

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

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

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 had made it tonight , seafood ( prawn , squid ) + vegetable ( spring onions， zucchini , carrots , mushroom, cabbage , chili) . That was the best & crispy I ever made . Love it small pieces , more crispy edges

I like the way she reacts and makes compliments.

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!

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!!

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

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!

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!!!!

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

mine came out crispy outside and chewy inside, yum!

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

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!

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

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

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

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

I love how she straight up whacked the pancake

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...

I cooked and it s delicious!! Super crispy!

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!

Can’t wait to try and make this

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..

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)?

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!

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

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

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.

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

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.

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?

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.

Video, so much fun. Thank you!!!

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

I used to work at a Korean Cafe and my boss made the best Pajon , kimchi ( vegan) and rice cakes.

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!

Thank you! Bought potato flour yesterday for this!

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

BEST EVER. Thank you thank you thank you! can't wait to try this recipe out!!! Your dedication is incredible. I'll definitely be a long time fan of your videos from now on. ^^

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

IM HUNGRYY! another great video! 💖👍👌

Oh my gosh! Oh my I’m 74 and this is the best recipe I’ve ever made. Yes, I hate to cook. don’t use ginger ale

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

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!

i can not wait to try it tomorrow!!!

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

Love your video entertaining and looks lovely

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

Just found this channel. Awesome :)

How to make the sauce?

Hey this is straight up quality content bro.

Though I haven’t watched the end, the intro does impress me cause I have been in that mood😅

Love your channel!!

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!

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

how did you make the sauce? :) looks delicious

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

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

The trick for me is don't use too much batter. I can't stand a lot of the big restaurant ones because they are too thick. You want it to seem like you are not using enough batter for your veggies. Make it thin as possible, and you want the oil to sizzle it very well. I miss my mom's but I live in a different state now so I gotta make it lol. Potato starch is good too! I agree.

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!

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??

wow!! It's look so very delicious 😋 😍 😊 yummy yummy yum yum

Where are the measurements?

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

I made up my mind!! Korean scallion pancake is the way to go. All the kneading of the dough is too much time for me. I need flavor and need it now!!! Thank you

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. 🤗🤗🤗👍👍👍

J’adore la pub hippopotamus pour visionner une vidéo végétarienne

Looks yummy enjoy

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

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

Thanks!!

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

I just discovered your channel and immediately subscribed! Also, do you think the premade just add water batter will work to make a crispy pancake?

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

Love the drama and affects. Hilarious.

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.

this is so fun just only watching lol thx

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

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 😀👍