I didn’t make mine from scratch, I used a packaged pancake mix. But I did take your advice and added cornstarch and used cold water. They definitely turned out CRISPY!! I also mixed my veggies in the batter and they still turned out crispy. Mahalo from Hawai’i!
Preventing the pancake from becoming gluey is what I'm here for. I love Maangchi, but I just don't like how gluey my vegetable pancakes turned out. I'm gonna try this version soon. I may also try squeezing the liquid out of my veggies. Someway, somehow, I WILL make a crispy vegetable pancake!
Thanks tree sniffer! Love your name, BTW, lol! I love maangchi too, but totally agree on her pancakes being gluey! You should definitely check out my updated recipe here: ruclips.net/video/SG10o75uC1Y/видео.html This one is super crunchy and not gluey at all!
Hopped over here from Mrs. Eats, and I gotta tell you, I love your style. These recipe videos are short, sweet, and genuinely helpful. You'd be amazed how rare that is for recipe content. Keep it up, you're a legend!
Super easy! Wow. Thanks for the incredibly clear explanations! I had a pretty bad first experience with making Yachaejeon since it came out gloopy no matter how long I pan fried it for so I was afraid to try again but- I definitely have the confidence to try again after watching your video :)
Hi Sandy, thank you so much for your wonderful comment! I know how frustrating it is to make some thing and not have it come out right! One thing about these Korean pancakes, is that traditionally in Korea, that chewy texture that they have is normal. I’ve been working on a new recipe to get an even crispier outside and creamy inside, just like the kind you get at the Korean restaurants in America. That video will be coming out this week, so please hang tight before you try to make it yourself! I promise you the new recipe is much better and will give you the texture that you were looking for!
Hi Sandy, it's been a LONG time since my last message, but I just wanted you to know that I have released my new Korean pancake recipe! It improves upon this version in every way! You will get a super crunchy outside with a soft, creamy, non-gloopy inside! When you're ready to try making Yachaejeon again, please follow this recipe! ruclips.net/video/SG10o75uC1Y/видео.html Thanks again for your comment and thanks for your patience!
Suuuuuupaaaa eeeeassyy!! I'm totally gonna do this :)) my Korean pancakes always come out gummy :(( I need these yummy crispy lookin ones!! Thank you straight up eats!!!👌👌👌
Thank you so much, Uko! Yeah, I really dislike the gummy ones as well! In this one, I made sure to use more veggies than batter, and to make sure to thoroughly chill the wet mix to slow the development of gluten, which makes it gluey. I hope you enjoy it and thanks again for stopping by!
2tsp soy sauce 100ml water 1heap tsp soybean paste (5mins freezer). 1/2 white onion Chinese leeks/green onion // dry: 60g flour 40g potato or corn starch pinch of salt
Super easy! Thanks for suggesting substitutions, The nearest Asian market is over 2 hours away from where I live. I was wondering if you could suggest a substitution for the soybean paste. I'm allergic to soy, but love food that uses it.
Thanks so much for stopping by and commenting! If you're allergic to soy, you can definitely skip it, however, it's kind of unavoidable in the sauce. I've heard people say that coconut aminos are the way to go for something that's super close to soy sauce, without the soy. For the miso, there are soy-free miso made with other types of beans, but to be honest, if you don't see yourself making a lot of miso-based dishes, I'd just skip it all together. Stick with the coconut aminos, both in the batter and as the base of your sauce. Best of luck and let me know how it turns out!
I just found this video, will give it a try soon. I made alot of korean pancakes following all the authentic Korean recipes, they were either soggy or thick like an undercook dough, sad..
Wow, thank you so much for stopping by and subbing @ahobbitstail! I really appreciate it! I'll have more tasty recipes coming your way! Have you had this dish before? If so, what did you think of it?
@@ahobbitstail7022 Definitely a lot easier to make, my friend! I loved having these at the local Korean restaurant and while I love Maangchi to death, I've always had dismal results with her recipe for this dish. If you give it a try, let me know how it works out for you! Thanks for your comments!
Hey @That Brunette! Thanks so much for stopping by! Summer was hectic, but I've got some videos backlogged, so you'll see more videos coming out soon! What have you been up to?
@@ThatBrunetteRUclips You never know if the egg salad sandwiches don't travel well unless you try! j/k j/k! He better bring you back a big box of edible omiyage, heheh! So when is the next time you're heading to Japan?
Tuning in to World Music Trip and its classic world music maximizing the relaxed mood of drizzly Saturday afternoon, I want to cook something special such as Pajeon . So I am thinking about giving it a go and making world class Pajeon with utmost crispness myself. 😄 I know a plate of Pajeon, even together with cherry-picked music and fine rain, can't be the be-all and end-all of happy life, and yet it still can put you in good humor.😁 Well, the thing is.. I am not too die-hard a fan of Pajeon to get to it right off the bat, especially when I want to veg out. A cook like the one in this video could save me the trouble of cooking it all by myself 😉 or hmm... at the wave of a maigic wand: Tada! Freshly made, yummy Pajeon right in front of me 😍..
Gonna try this out tonight! I generally a similar gyoza-style of dipping sauce that's about 3 Tbs shoyu, 2 Tbs rice vinegar, and 1 tsp sesame oil w/ garlic, scallions, and gochugaru as well (or sometimes shichimi). I'd like to prefer these batter versions of scallion pancakes to the Chinese style b/c of convenience, but I haven't quite nailed that 'thin n crispy' texture to my liking, and I think it's b/c I'm not chilling my water enough. You ever tried these using seltzer water instead?
Hey there! I found your amazing and funny wife Mrs. Eats first, then you. I know that she is from Japan, and that you are American, but are you of Korean descent? I ask because you seem to know your way around Korean dishes like a pro. I’ve been cooking Korean quite a bit during lockdown (I’m in San Francisco) & my Korean pancakes weren’t…um, the best. 😆 I watched your video & went with more oil (Just blotted it after, no big deal) and Voila! Awesome pancake. I also agree that your added Miso really enhances the flavor. I also like to add a bit of chopped jalapeño, as I grew up cooking Mexican food, and find it hard *not* to put chilis on everything,
Thanks so much @sweetpeaallie79! This one ( ruclips.net/video/SG10o75uC1Y/видео.html ) is so much better in every way! It's an updated recipe with an awesome crunch! I'm sure you'll love it!
Hi Martin, thanks so much for your comment! If you want A GUARANTEED crunchy Korean pancake, make sure to check out my updated recipe and video! ruclips.net/video/SG10o75uC1Y/видео.html
Hi Marines, I just published an updated and improved recipe! If you plan to make this, I highly recommend you make the new version, as it's crunchier, tastier, and so much better! You can watch it here: ruclips.net/video/SG10o75uC1Y/видео.html
Wowwww😨thank you sir for sharing this Korean simple and delicious 🤤 pancakes😋resepi but sir could u talks slow a little coz I really can’t catch up with you😑✌️🥰
Thanks Michael, and say thank you to your wife! I hope you enjoyed them! We've got a kimchi variation and a pork belly variation that are both super delicious too!
Yes, absolutely, but the texture may not be as crisp as if you had it fresh! I imagine if you reheated it with plenty of oil, you can crisp it back up! It should last a few days in the fridge if it's covered tightly! Thanks for watching!
Hi Cherry, thanks for the comments! If you haven't seen it already, make sure to check out my updated Korean pancake recipe! ruclips.net/video/SG10o75uC1Y/видео.html -- It's foolproof crispy and if you're going for a super crispy Korean pancake, that's the recipe you should follow! As for the vegetables, you can really add anything you like! This recipe is specifically an onion pancake, but you can mix any kind of veg you'd like! This applies to the new pancake recipe too; customize the vegetables to your liking!
내 친구 미안해! 나는 당신이 그것을 찾을 수있어서 기쁘다! 이름이 올바르게 입력되지 않으면 RUclips에서 올바른 결과를 제안 할만큼 채널이 크지 않습니다! 하지만 내 채널을 찾아 주셔서 감사합니다.이 레시피를 즐기시기 바랍니다. 또한 한국어를 모르므로 번역을 사용하고 있으므로 실수 나 무례한 소리를 내면 용서해주십시오!
Hi Hakim! Just to let you know, I've updated the recipe to be crunchier and more delicious! ruclips.net/video/SG10o75uC1Y/видео.html To answer your question, you can just omit it! Thanks for the question!
![[NEW] Korean Seafood Pancake: TIPS to make it CRISPY & RESTAURANT GOOD! 비오는 날 생각나는 해물파전! 바삭바삭하게 만드는법](http://i.ytimg.com/vi/2R6mevUD4yM/mqdefault.jpg)
I didn’t make mine from scratch, I used a packaged pancake mix. But I did take your advice and added cornstarch and used cold water. They definitely turned out CRISPY!! I also mixed my veggies in the batter and they still turned out crispy. Mahalo from Hawai’i!
How do you not have more subscribers?! All you recipes have been straight forward and really well recorded and edited.
Preventing the pancake from becoming gluey is what I'm here for. I love Maangchi, but I just don't like how gluey my vegetable pancakes turned out. I'm gonna try this version soon. I may also try squeezing the liquid out of my veggies. Someway, somehow, I WILL make a crispy vegetable pancake!
Thanks tree sniffer! Love your name, BTW, lol! I love maangchi too, but totally agree on her pancakes being gluey! You should definitely check out my updated recipe here: ruclips.net/video/SG10o75uC1Y/видео.html
This one is super crunchy and not gluey at all!
@@StraightUpEats thanks
Hopped over here from Mrs. Eats, and I gotta tell you, I love your style. These recipe videos are short, sweet, and genuinely helpful. You'd be amazed how rare that is for recipe content. Keep it up, you're a legend!
Right?! I don't need to hear the 7 generations that passed on this recipe, just show me how to cook it
Super easy!
Wow. Thanks for the incredibly clear explanations! I had a pretty bad first experience with making Yachaejeon since it came out gloopy no matter how long I pan fried it for so I was afraid to try again but-
I definitely have the confidence to try again after watching your video :)
Hi Sandy, thank you so much for your wonderful comment! I know how frustrating it is to make some thing and not have it come out right! One thing about these Korean pancakes, is that traditionally in Korea, that chewy texture that they have is normal. I’ve been working on a new recipe to get an even crispier outside and creamy inside, just like the kind you get at the Korean restaurants in America. That video will be coming out this week, so please hang tight before you try to make it yourself! I promise you the new recipe is much better and will give you the texture that you were looking for!
@@StraightUpEats woot woot! That's wonderful. Super excited!! Can't wait to see your new video 😁!!
Hi Sandy, it's been a LONG time since my last message, but I just wanted you to know that I have released my new Korean pancake recipe! It improves upon this version in every way! You will get a super crunchy outside with a soft, creamy, non-gloopy inside! When you're ready to try making Yachaejeon again, please follow this recipe! ruclips.net/video/SG10o75uC1Y/видео.html
Thanks again for your comment and thanks for your patience!
A FANTASTIC instructional from beginning to end! Thank you!
I've tried different recipes twice now and both were gluey! I'll have to try this one. Thanks for the explanations and to the point video.
Looks yum... can’t wait to try, thank you .
I will try this, thanks for the tip on how to make it crisp! Also, about mixing in soy sauce with the batter!
Super Easy. Thanks for recipe.
Super duper easy!
I'm totally gonna make this within the week 😋 🥢!
Suuuuuupaaaa eeeeassyy!! I'm totally gonna do this :)) my Korean pancakes always come out gummy :(( I need these yummy crispy lookin ones!! Thank you straight up eats!!!👌👌👌
Thank you so much, Uko! Yeah, I really dislike the gummy ones as well! In this one, I made sure to use more veggies than batter, and to make sure to thoroughly chill the wet mix to slow the development of gluten, which makes it gluey. I hope you enjoy it and thanks again for stopping by!
2tsp soy sauce 100ml water 1heap tsp soybean paste (5mins freezer). 1/2 white onion Chinese leeks/green onion // dry: 60g flour 40g potato or corn starch pinch of salt
Super easy and interesting thankyou for sharing
Wow I made this for dinner and it was lovely! 🥺 thank you!
Glad you liked it!! If you have a chance, try out some of my other recipes! I'm sure you'll enjoy them too! Are you a big fan of Korean food?
Just tried this recipe.. fantastic- Thank you
Super easy!
Thanks for suggesting substitutions, The nearest Asian market is over 2 hours away from where I live. I was wondering if you could suggest a substitution for the soybean paste. I'm allergic to soy, but love food that uses it.
Thanks so much for stopping by and commenting! If you're allergic to soy, you can definitely skip it, however, it's kind of unavoidable in the sauce. I've heard people say that coconut aminos are the way to go for something that's super close to soy sauce, without the soy. For the miso, there are soy-free miso made with other types of beans, but to be honest, if you don't see yourself making a lot of miso-based dishes, I'd just skip it all together. Stick with the coconut aminos, both in the batter and as the base of your sauce. Best of luck and let me know how it turns out!
I just found this video, will give it a try soon. I made alot of korean pancakes following all the authentic Korean recipes, they were either soggy or thick like an undercook dough, sad..
Super easy and delicious! Recipe is a keeper, thanks for sharing.
I ate this once in my life, this week. I am addicted. It is amazing
Super Easy my guy
I'm subbing immediately, this is such a dope, delicious recipe and it's presented so well!
Wow, thank you so much for stopping by and subbing @ahobbitstail! I really appreciate it! I'll have more tasty recipes coming your way! Have you had this dish before? If so, what did you think of it?
@@StraightUpEats I've never made yours before, but I love a crispy umami bomb like these seem to be. I gotta hit up my H Mart and get cooking!
@@ahobbitstail7022 Definitely a lot easier to make, my friend! I loved having these at the local Korean restaurant and while I love Maangchi to death, I've always had dismal results with her recipe for this dish. If you give it a try, let me know how it works out for you! Thanks for your comments!
Good to see you posting again! Super easy!
Hey @That Brunette! Thanks so much for stopping by! Summer was hectic, but I've got some videos backlogged, so you'll see more videos coming out soon! What have you been up to?
@@StraightUpEats I totally understand the busy summer issue. School starts on Tuesday and I am happy to get back to a schedule.
@@ThatBrunetteRUclips Not me! I'm ready to live schedule-less! At least for a little while, hehe!
@@StraightUpEats don't rush for that kind of schedule! Husband is on his way to Tokyo. Sadly, egg salad sandwiches do not travel well.
@@ThatBrunetteRUclips You never know if the egg salad sandwiches don't travel well unless you try! j/k j/k! He better bring you back a big box of edible omiyage, heheh! So when is the next time you're heading to Japan?
Awesome video my man! Looks delicious!!!
Thanks, brother! Hope I did this dish justice!
super easy thank for teaching me how to do it appreciate it!
Super Easy
Looks delicious
Thank You for sharing.
Hi Chris, good to see you again, my friend! I'm always happy to share with you! Have you had this dish before?
Super easy, looks incredibly delicious
Super easy love this man
Great looking dish! Very simple and I'm sure delicious!
KC! YOU'RE great looking! Yeah, this one is super simple! Much easier than okonomiyaki, haha!
SUPER EASY AND TASTY. they came out so good!
Super easy.
Thanks for making it so simple to follow.
Tuning in to World Music Trip and its classic world music maximizing the relaxed mood of
drizzly Saturday afternoon, I want to cook something special such as Pajeon . So I am thinking about giving it a go and making world class Pajeon with utmost crispness myself. 😄
I
know a plate of Pajeon, even together with cherry-picked music and fine rain, can't be the
be-all and end-all of happy life, and yet it still can put you in good humor.😁
Well, the thing is.. I am not too die-hard a fan of Pajeon to get to it right off the bat,
especially when I want to veg out.
A cook like the one in this video could save me the trouble of
cooking it all by myself 😉 or hmm... at the wave of a maigic wand: Tada! Freshly made, yummy Pajeon right in front of me 😍..
Super easy! Thank you for the tips! My pajeon always came out glupy on the inside.
super easy! thanks man
Super easy! Ty for posting! Glad I just found your channel!
Super Easy!!! I’ll be making this tomorrow 😊 thank you for the recipe!
Super Easy! 감사합니다 😊
Super easy! Thank you
My pleasure NR! I hope you enjoy it!
i have tried it! sooo good and super easyyyy
Glad to hear that, Najwa! Give the updated recipe a try, as well! Very crispy and delicious!
Super Easy!
Thanks for sharing this!
My pleasure! Hope you enjoy it and let me know how it comes out!
Gonna try this out tonight! I generally a similar gyoza-style of dipping sauce that's about 3 Tbs shoyu, 2 Tbs rice vinegar, and 1 tsp sesame oil w/ garlic, scallions, and gochugaru as well (or sometimes shichimi). I'd like to prefer these batter versions of scallion pancakes to the Chinese style b/c of convenience, but I haven't quite nailed that 'thin n crispy' texture to my liking, and I think it's b/c I'm not chilling my water enough. You ever tried these using seltzer water instead?
Would this work with leeks as well as other vegetables? What other vegetables work well with this recipe? Thank you for this great video!!!
your ganjang sauce is also perfect👍🏻
I cooked eat this dinner its really delicious..thnk u
I plan to make this for my mom for her birthday, hopefully I won't mess it up
yum 😋thanks for sharing!
Thank you for sharing the recipe, but I can't seem to open the link to the full recipe, is the site down??
I love that you're using gramms!!
this is beautiful. and doesn't cost bloody $10
Super easy!!!👌🏼
OMG! So good!!!
Hey there! I found your amazing and funny wife Mrs. Eats first, then you. I know that she is from Japan, and that you are American, but are you of Korean descent? I ask because you seem to know your way around Korean dishes like a pro. I’ve been cooking Korean quite a bit during lockdown (I’m in San Francisco) & my Korean pancakes weren’t…um, the best. 😆 I watched your video & went with more oil (Just blotted it after, no big deal) and Voila! Awesome pancake. I also agree that your added Miso really enhances the flavor. I also like to add a bit of chopped jalapeño, as I grew up cooking Mexican food, and find it hard *not* to put chilis on everything,
Thank you so much!!
thank u ❤
Suuuuuper easyyy
I'm just curious whether or not the vegetables actually get fully cooked after only 2 min per side. Thank you. I'll give it a try!
l will try it today
Super easy👏🏽
Super Easy!😀👍🏻
Thanks so much @sweetpeaallie79! This one ( ruclips.net/video/SG10o75uC1Y/видео.html ) is so much better in every way! It's an updated recipe with an awesome crunch! I'm sure you'll love it!
It loos good. And I'll try it now.
Hi Martin, thanks so much for your comment! If you want A GUARANTEED crunchy Korean pancake, make sure to check out my updated recipe and video!
ruclips.net/video/SG10o75uC1Y/видео.html
SUPER EASY!
Super Easy!
super easy!!
Super easy!!
Super easyyyyy!!
super easy!
Nice.
nice way to make it ;)
Thank you for this!! My pancake today went soggy but your tips are really useful so I will try them!!
Super easy😎🍷
Super easyyyyyy 💜💜💜
Super easy
Super Easy!!!!
Super easy 👍
super easy
Thank you Marines! I have an updated recipe coming out soon that's 1000x better than this one! I hope you watch it when it comes out!
Hi Marines, I just published an updated and improved recipe! If you plan to make this, I highly recommend you make the new version, as it's crunchier, tastier, and so much better! You can watch it here: ruclips.net/video/SG10o75uC1Y/видео.html
맛있어요
Wowwww😨thank you sir for sharing this Korean simple and delicious 🤤 pancakes😋resepi but sir could u talks slow a little coz I really can’t catch up with you😑✌️🥰
Ok next time I'll slow down the speed of my speaking! Thanks for watching!
Yes you are welcome and thank you sir🤟🥰
Thanks! I just made kimchi pancakes and it was too thick and mushy while I wanted it super crispy. I didn’t do the second frying. Will do next time.
Super easy!
Thanks!
Damn looks so good! I want some right now. Thanks for this informative video
Super easy as per my wife
Thanks Michael, and say thank you to your wife! I hope you enjoyed them! We've got a kimchi variation and a pork belly variation that are both super delicious too!
🤤🤤🤤 yum!
Thanks
Can I make the batter the night before?
Am I able to make this ahead of time, and then reheat it with a stove top? Also, how long would it last in the fridge? Thank you!!
Yes, absolutely, but the texture may not be as crisp as if you had it fresh! I imagine if you reheated it with plenty of oil, you can crisp it back up! It should last a few days in the fridge if it's covered tightly! Thanks for watching!
Supereasy
super easy :)
이집 요리잘하네 ^&
정말 고맙습니다! 나는 당신의 의견에 매우 아첨합니다! 나는 한국 음식을 좋아해서 요리를 잘하고 아직 먹지 않은 사람들과 요리법을 공유하고 싶습니다! 친절한 말씀에 다시 한 번 감사 드리며 시청 해 주셔서 감사합니다!
With the vegetables I can put whatever I want but the chives are fondamentale right?
Hi Cherry, thanks for the comments! If you haven't seen it already, make sure to check out my updated Korean pancake recipe! ruclips.net/video/SG10o75uC1Y/видео.html -- It's foolproof crispy and if you're going for a super crispy Korean pancake, that's the recipe you should follow!
As for the vegetables, you can really add anything you like! This recipe is specifically an onion pancake, but you can mix any kind of veg you'd like! This applies to the new pancake recipe too; customize the vegetables to your liking!
Dude you are a boss. I wanna make this. Tell me again whats this about freezing your miso water to prevent glue?
I have onions that I froze lol. I wonder if they'll still work
Oh man you quit your channel is dead
I figured it out. Hot water makes glutin
Hi, do you have a substitute for the soybean paste? Thank you
Hi jel, you can omit it if you'd like!
What gluten free flour can I use instead of the flour??
이 채널 계속 찾았었는데... straight up eat로 검색하니 안나오던데... 뒤에 s를 붙여야만 나오는구만,,, 하여간
Straight Up Eats 잘보고갑니다
내 친구 미안해! 나는 당신이 그것을 찾을 수있어서 기쁘다! 이름이 올바르게 입력되지 않으면 RUclips에서 올바른 결과를 제안 할만큼 채널이 크지 않습니다! 하지만 내 채널을 찾아 주셔서 감사합니다.이 레시피를 즐기시기 바랍니다.
또한 한국어를 모르므로 번역을 사용하고 있으므로 실수 나 무례한 소리를 내면 용서해주십시오!
You have a great smile
How do you cook in grams? Do you need a kitchen scale?
Hi Julie, yes I use a kitchen scale! This ensures that you get the same results every time!
@@StraightUpEats thanks! I'm new to using a scale as I've never used one.
Super easy
what is the substitute of soy paste please ?
Hi Jad! If you don’t have miso paste, you can omit it!
@@StraightUpEats thank youu
Any replacements for soyabean paste?
what type of miso?
can the soy paste subtitute by other ingredient?
Hi Hakim! Just to let you know, I've updated the recipe to be crunchier and more delicious! ruclips.net/video/SG10o75uC1Y/видео.html
To answer your question, you can just omit it! Thanks for the question!
@@StraightUpEatsokay thankyou!☺️
My pleasure, Hakim!
#supereasy
Thanks so much for watching! I hope you give this a try!