most food youtubers(in cooking): teaches you the same way teachers teach in school Andong: teaches you the important things that translates well into real life and gives bonus wisdom to go by
That is because the youtubers they are just giving you the recipe to recreate and not the reason certain things work (while a true cooking class teaches you why as well as the recipes to start from)
I'm Korean. I also have many Chinese friends. we are surprised at how effortlessly this guy pronounced the names of the dishes 95% correctly. 5% is, if you isolate the sound clips then yes you can definitely tell it was spoken by a foreigner
@@domenceuspriest I can just see him listening to a google dictionary pronunciation over and over perfecting his speech, and that just spells effort to me
@@jeongbalsancat and that's why i love watching this guy so much. when i first watched him, i was considering whether to sub. then i heard him pronouncing foreign words so well, specifically the east asian words (since i can speak those languages) and at that moment, i knew that i had to sub. he puts so much effort into his videos. he's great
i love chinese scallion pancakes and never understood why there was such a difference in cold or hot water dough so THANK YOU!!!!!!!!!!! for explaining!
Apparently yeah there’re big differences between using room temp water, warm water, boiled water, oil, and lard. Depends on the type of pastry you’re making.
okay, idk about anyone else, but the chinese scallion pancakes, specifically the streetfood kind, are ridiculously great like, crispy flaky outside, tender inside with scallions dotting the center. What's there not to love?
Andong, there is one other 葱油饼 rolling method that yields even more layers than your method. Roll the dough into a rectangle, and sprinkle scallions across the entire surface. Instead of having them all together in a clump of chopped scallion, have them separated. When you roll, roll from both sides of the rectangle, so that you end up with a double-snake shape. Then, coil from both ends toward each other, and stack the coils and press them down. The resulting cake will have four layers of coils, each with its own internal layers. Your current method has all the scallion concentrated in the beginning of the roll. Scattering scallion bits across the whole dough rectangle will leave scallion bits between every single layer. (I saw this method when researching various methods for making 葱油饼.) Also, another trick that lets you disperse the scallions more evenly: you know how the scallion leaves are tubes? Cut them in half and flatten them so they become ribbons, and then slice them up. The flat chopped scallions seem to disperse and press down more easily than little tube segments.
@@liliumz Yes. It took be a bit to find it, but here it is. Link goes to the time-stamp where the rolling of the dough sheet begins. ruclips.net/video/v8G3i--auxQ/видео.html She didn't exactly roll the dough into a rectangle, but the idea is the same. You can see that the final scallion pancake has four layers of coiled rolled dough, for 4x the number of layers. To facilitate this much stretching and flattening of layers, a pure hot-water dough might not work. The dough might need to accommodate more stretching, so perhaps a warm water dough or a blend is needed. But I don't know this from experience, so try a few variations to see what works.
@@liliumz If this recipe is something you're into, here's my research playlist of all of the various methods I've found for making Chinese scallion flatbreads. (I have a couple other playlists for leavened flatbreads known as 大餅 and "fillament" flatbreads where the dough is prepared in a manner that produces crispy fillaments rather than layers.) ruclips.net/p/PLE8wjvoMrDygbpcO26kvA6yaR7qkxdPVC Also these: ruclips.net/p/PLE8wjvoMrDyi_r_zsGEikUoxpocnzQ6EF ruclips.net/p/PLE8wjvoMrDyi3I5a8PqC5QScf0i92_5R3 ruclips.net/p/PLE8wjvoMrDyjCf9JPbLrbtUmN5uOjPapS
I've been in korea during one year, and all the pankakes I've tasted were really really thin and without that much batter. Your's seems to close from our western vision we have from a pankake ; fluffy and where batter is the king. In the korean version, the main contenders must be the sauce and the scalions. More importantly, you should be able to cut and separate very easly parts of the pankake when you are eating it with chopsticks. The key here is to use less batter, but just enough to make a pankake (mixing the scallions in the batter and droping them afterward in the pan is a good way of doing it). And for the sauce, you can replace sugar with honey and add some sesame seeds and chopped white onions and garlic, it will be so much tastier. Anyway I've discovered your channel 1 week ago and I'm binge-watching your channel. I love your content, and I will definitely try the chinese version, as it seems close to my french heart. Have a great day my friend !
(Korean here) Generally the green onion to batter ratio is pretty skewed for my taste, normally you'd see the green onion chopped into finger-length stalks and enough in there to cover the surface of the pan. Mixing them straight into the batter also helps wilt them a bit so you get better crisp :) also add the whole egg for some nice richness and bounce to the pancake!
@@paulm3952 the usual way would be one step - everything in the batter at once and make it hella thin to prevent potential sogginess - but I do think the beaten egg whites is an interesting idea as well.
Here in North Africa we have something very similar called "Mssemen" the dough is made of mix of samolina & flour and using melted butter & oil for lamination and it served with honey or just plain or it can be stuffed with chili tomato sauce too.
And that is also similiar to Roti Canai that we have here in Malaysia and Indonesia. It's crazy to think what were our ancestors doing back then to share so many similiar dishes lol.
As a Chinese Korean, (I’m not sure the correct way to put it in English, basically, my ancestors were Korean and they moved to China). In Korea, 전 is a category of food I believe, there are not only 파전, there are also, for instance, 오징어전(squid pancake) 야채전(vegetable pancake) and many other kind of 전. If that’s considered, korean 전 also have a place in my heart. However, 葱油饼 win this “scallions pancake battle” for sure, that crispy scallion taste just never gets old. 😆
Your videos are always so insightful and well-structured. Hell. Your entire channel is extremely organised. It's what I would consider "goals". It really didn't take me long to sub and turn that notification bell on. I always learn something new every time. I'll dive into this video now, but I will say that I love scallion pancakes (with a little bias towards Cong You Bing) so I can't wait to see what your version and methods are.
Somehow my family learned a slightly simplified version of those Chinese Scallion Pancakes back in Southern Kazakhstan. Decades later in Germany my family would still make them and none of my neighbours and friends had ever seen something like that. My surprise was immense when I found out that our "family" dish apparently came from China.
Lots of Chinese nomad's/emigress into Eastern Europe, Anatolian plate and even the Middle East over many centuries. Lot's of emigress from those regions into the Northern parts of China, one of the reasons why the Great wall was built. Lots of culture mixing and sharing during the Silk Road era and into the the early - mid 1900's, outside of any governmental structure. There are centuries of history there.
4 года назад+344
You and your fancy whisk need to battle Binging with Babish and his tiny whisk!!!
I'm huge Babish fan but for some reason I get the feeling that Andong is the (slightly) better cook here. I'm also a fan of Chef John but, aren't we all?
the葱油餅 is pretty legit! saw someone recommend Taiwanese 蔥抓餅 in the comment, and I like it more as it is less doughy and flakier, like a roti canai, more suitable for snacking! in Hong Kong 手抓餅(same fleaky pancake without scallion) is even more popular you can choose melted cheese, corn, grilled meat...etc as a topping but the most popular one is with purple yam (紫薯手抓餅) the Korean one looks a bit too thick compare what I had in Korea (lived there for couple of years) 파전usually is like the scallion (with seafood most of the time)barely cover with a thin layer of batter each side. Also in Korean household they use a pre mix flour called "부침가루" (pancake flour) which is plain flour mixed with salt, pepper, garlic and onion power. Use Ice water to mix the batter may help to achieve the crunchiness. I saw a programme years ago chef in Japanese use ice water / cold beer mix into tempura batter for the light texture. PS: it is midnight here.,,I should be alseep but I am hungry after watching this...lol
I remember the first time i tasted roti canai too oily, like starch soaked in oil. The korean pancake, I've seen tempura crumbs put in the batter to give it more air and more crunch
I've had the Chinese version before, I always wanted to know how to make them, I had NO IDEA it was so easy! Made a batch tonight for tomorrow morning, wish me luck ^_^
I really love the fact that you understand the art and science of food, ingredients and cooking processes. You are imparting sooo much knowledge to us. Thanks
I am amazed how long it took me to stumble across your channel Andong. I just wanted to let you know that your channel is amazing. Your video production skills are incredible and you have such a pleasant, easy-going personality. I am now in the process of binge watching everything. Thank you for making such epic content.
Ur channel remains a major inspiration for me. Lots of things I love but was too scared to cook u have changed my attitude and pushed me to a more well rounded cook.
Here in Korea there are two popular methods to achieve crispiness. They are often done in conjunction. 1. Use ice cold water for the batter. It just needs to be very cold but a bit of thin ice forming on the surface of the water is even better. When the cold batter touches the hot surface of the pan, the inside of the pancake will take more time to cook than a lukewarm batter, consequently allowing the outside to stay longer in contact with the heat and crisp up. 2. Simply add some oil to the batter before cooking. Think of pastry doughs brushed with egg yolks or oil before baking in the oven. Same basic idea. I do like the sparkling water idea though. It would definitely aerate the batter in a manner much akin to fish and chips.
I saw your video a few days ago by chance. I tried out the recipe just yesterday and cooked it just now. Just wanted to say thanks for sharing a great recipe that works. I followed the flour and boiling water ratio and everything came together perfectly. Wasn't wet and sticky and didn't have any issues coming together in a ball. I eyed balled everything else. The pancake came out very crispy and had nice layers. got 4 nice personal sized pancakes out of the recipe. liked and subbed as of today! Thanks again!
I've read some Chinese chefs and home cooks advise to saute the chopped-up *white* part of the onions in the oil that (after a couple minutes of cooking) you will then add the flour to to make the roux. This infuses the oil with onion flavor and is what gives an onion pancake a real onion-y taste. I haven't tried that refinement yet but the technique makes sense to me. Aside from that, I adore your videos! You have a great mix of explaining history and technique and origins along with just the practical how-to steps. Am eager to get in the kitchen and try several of the things you've demo'd in various videos. Especially appreciate the hot water dough explanation in this one. Thanks for all your hard work, Andong! Du bist toll!
My dude! I F*cking love your channel. seriously you've done so much research that Im learning a lot from you, historically and scientifically. I've shared your channel to all my friends and family and they enjoy your content as well.I hope you'll hit your million subscribers soon! best of wishes, and keep these amazing content coming!
Hi Andong! I really enjoy the amount of effort that you put into all of your videos. I have a few tips for your next jeon. Generally speaking, Korean pancakes are more about the fillings than the batter itself. When making a traditional jeon I usually start by tossing the assorted fillings in just enough batter to make a thin glaze that holds the ingredients together without making it too thick and cakey. It can be fried over medium heat and periodically wiggled around and tossed until the wisps of batter on either side are golden brown and crisp. The end result should feature the fillings front and center, have a light gummy chew from the batter holding it together, and a nice lacy exterior that gets lightly crispy. Hope these tips come in handy. I cant wait to see more korean dishes from you! Cheers!
I tried out to make Cong You Bing with garlic and finely chopped walnuts instead of spring onions and it turned out great. Thanks for the recipe and putting so much effort into your videos! Absolutely love the channel
I recently binged nearly all of your videos and I’m so impressed! Especially your properly explained Chinese recipes are extremely inspiring! I even have a topic request: could you do a video on explaining the different Chinese regions by their cooking styles? After watching some of your videos I realized that there are so many different regional varieties and I would love to have an overview 😇 thanks in advance!
Glad I came across your Hainanese chicken rice video...that's how I got to know you. Love your videos..very informative, fun and very well prepared and presented. You certainly put a lot of effort into making them, unlike many other vloggers . You deserve a food TV show!
You just channel gmm's "let's talk about that" with your "let me explain". I love that you put so much thoughts and research every dish you make. Keep up the fantastic work.
Literally just made the Chinese version. Super simple, and delicious. Thankyou for the amazing tutorial with the info on why hot water pastry is different.
I don't know what's up with you and the tremedenous amount of videos that you post lately but keep going !! You produce one of the best food-related content on RUclips, you do amazing job man
Thanks, man... your Chinese recipe/method is what I was looking for. I was looking for the ones with lots of very well defined thin layers, and these look right. Oh, yum... can't wait to try this tonight.
What a great channel! Can't believe I've only found it now. Great that, apart from all the interesting Chinese/Middle Eastern/South American etc., you also put the spot light on a few German delicacies like asparagus and Spreewald pickles. Keep it up ...!
Man i simply just LOVE your channel, the explanations of the recipe, you know a lot of gastronomy, thank you very much, you are empatic, and simpatic, and carismatic and cativating, you re awesome, please keep doing videos, i will keep waching, liking, and sharing with my friends
Gosh I finally understand why some dough are used with hot water while some are used with cold water, thank you for the explanation, you really rock!!!
Chinese american here but grew up in a Korean neighborhood! I like how you make the comparison between Chinese scallion pancakes being more like a flat bread than the Korean pancake. I love both, but I have a soft spot for the Taiwanese kind 葱油手抓饼
Actually Malaysian Chinese do eat and make 葱油饼 as well, but me, a minority among the Chinese community who hate any sort of onion, and absolutely despise 葱油饼, I can't tell what type or the recipe of the 葱油饼 in Malaysia.
exactly my point, don't take it wrongly pls, i have many Malaysian friends myself! they are mainly originated from southern part of china. southern chinese make very different kind of 葱油饼，not quite the ones as northern chinese would make, which shown in this video.
I make them with my sourdough discard. Straight outta the jar. I keep frozen chopped scallion. Add them on top, with sesame seeds and a bit of merken. Best breakfast ever. I will try to make the chinese ones~ that flakey texture looks delish
Mmmm would recommend using less batter for pajeon, cutting scallions lengthwise to cook the scallions more evenly (especially the white), and if possible replacing the scallions with garlic chives. Those work better for pajeon and have a stronger flavor! Edit: "it's a piece of cake!" nice pun there, Andong ;D
Since everyone is sharing their love for the Chinese pancake I thought I'd share my love for the Korean pancake: I love how quick and versatile it is to make! As Andong mentioned, you can literally add whatever you want to it, such as any left over veg you might have! I love adding carrot, or kimchi, or courgette/zucchini, or tuna to mine. And I usually just mix it all in to the batter rather than adding it after putting the batter in the pan. It's so easy and low effort to make, definitely recommend trying it out!
True but I think that is done for a whole different reason 🤨 we use hot water to make all sorts of "rotti" with rice flour, sorghum flour, maize flour (which is similar to cornmeal) and other millet based flours. This is because they are gluten-free and need hot water to bring out starch to bind the flour. Otherwise they fall apart
2:09 I think pork fat would improve the pancake if you can get it. I mean most of Chinese pastries prefer pork fat more than veg oil. Butter would work too, while giving it a milky taste.
tbh as someone who grew up eating chinese scallion pancakes and later learning to love korean scallion pancakes, I don't think the two are really comparable. It's like apples and oranges, and they're both amazing for different reasons!
Wow, I've never tried a Chinese scallion pancake but it looks delicious! One thing I think is fairly typical in Korean scallion pancakes is flavoring the batter with a little 된장 or Korean bean paste. It adds just a little funky salty flavor to the dough that's really good.
Theres this famous chinese scallion pancake stall in my city. They made the pancake into some kind of taco and put a variety of fillings inside the pancake-taco. I love it so much!
Andong - I have never seen Chinese pancakes practically deep-fried like that. Your recipe seemed fine up to that point. I must confess I've never eaten one as street food - maybe they tend to be oil heavy, but I dont think a Chinese nai nai (grandma) would typically take that approach. I have made them in a non-stick for years with just a little oil and they come out perfect every time. Plus you can't air flip with all that grease, and that's half the fun of making congbing. I can see a little extra oil for the k pancake. I am partial to the ones that are crisped up on the outside, Korean restaurant style, but with a little cheesy/gooey texture in the inside. I am always amazed how the onions, as they cook, kind of mimic a melted cheese like texture, a bit like pizza. Still my fav is the congbing.
In India, we have a variety of Naan/Kulcha called "Amritsari naan/kulcha", which has many toppings and fillings. One specific variant of this is made with layers just as you showed. Just before serving, it is crumpled by holding it horizontally between both palms and then smashing the palms together. This splits all the layers. Served with a dollop of butter and various curries, pickles and dips.
In China, people sometimes use a more sophisticated method to fold the dough. They score (cut but leave the two ends intact) the dough sheet parallel to the long edge of the imaginary rectangle, like fettuccine with connected ends, add scallion, fold as if the sheet wasn't scored, and, before coiling, gently twist it into a multi-helix (imagine a striped candy cane). This method creates larger surface area and thus a crispier 葱油饼. Due to scallion leakage made intentionally, it also adds a chared scallion flavor, which people like me love.
Man andong, you make such good content. What makes you decide on the type of videos you are going to make? You should do something on hispanic food! Id like to see a Dominican/cuban/puerto rican style pernil (porkshoulder) since yall germans love pork it would be a good contrast or like a Dominican rice and beans or somethin.
파전 or 葱油饼? YOU DECIDE! 😄 I personally can't resist the flaky layers of the Chinese scallion pancake!
葱油饼
"I'm glad uncle Rodger is not Korean"
Lol
两个都要！
But m sure Uncle Roger will like your cooking tho 🤘
Both !
Imma let you finish, but the Shanghai scallion pancake is the best scallion pancake of all time
没吃过上海的葱油饼
YESSSSSSSSS
Seeing a CCD comment, especially a meme, in an Andong video is kind of surreal
No
I have tried your method!
most food youtubers(in cooking): teaches you the same way teachers teach in school
Andong: teaches you the important things that translates well into real life and gives bonus wisdom to go by
True
I agree
That is because the youtubers they are just giving you the recipe to recreate and not the reason certain things work (while a true cooking class teaches you why as well as the recipes to start from)
Sounds like you haven't had very good teachers.
Add Adam Ragusea and Glen and friends cooking to to that list of practical and in depth food youtubers
I'm Korean. I also have many Chinese friends. we are surprised at how effortlessly this guy pronounced the names of the dishes 95% correctly. 5% is, if you isolate the sound clips then yes you can definitely tell it was spoken by a foreigner
Yes! I love this about Andong - it's so nice to listen to a non-native speaker pronounce the dishes so well.
@@domenceuspriest I can just see him listening to a google dictionary pronunciation over and over perfecting his speech, and that just spells effort to me
@@jeongbalsancat I think he is also very talented in learning languages. He lives in Germany, but his english is really good for a non native speaker.
@@jeongbalsancat and that's why i love watching this guy so much. when i first watched him, i was considering whether to sub. then i heard him pronouncing foreign words so well, specifically the east asian words (since i can speak those languages) and at that moment, i knew that i had to sub. he puts so much effort into his videos. he's great
Yeah me too. I think he lived in China for an extended time before starting this channel.
i love chinese scallion pancakes and never understood why there was such a difference in cold or hot water dough so THANK YOU!!!!!!!!!!! for explaining!
Hot water dough prevent the elastic deformation while steaming or frying
Apparently yeah there’re big differences between using room temp water, warm water, boiled water, oil, and lard. Depends on the type of pastry you’re making.
I
okay, idk about anyone else, but the chinese scallion pancakes, specifically the streetfood kind, are ridiculously great
like, crispy flaky outside, tender inside with scallions dotting the center. What's there not to love?
I'm Chinese and it tastes great,but many people make it too oily and it makes it soggy
Andong, there is one other 葱油饼 rolling method that yields even more layers than your method.
Roll the dough into a rectangle, and sprinkle scallions across the entire surface. Instead of having them all together in a clump of chopped scallion, have them separated. When you roll, roll from both sides of the rectangle, so that you end up with a double-snake shape. Then, coil from both ends toward each other, and stack the coils and press them down. The resulting cake will have four layers of coils, each with its own internal layers. Your current method has all the scallion concentrated in the beginning of the roll. Scattering scallion bits across the whole dough rectangle will leave scallion bits between every single layer.
(I saw this method when researching various methods for making 葱油饼.)
Also, another trick that lets you disperse the scallions more evenly: you know how the scallion leaves are tubes? Cut them in half and flatten them so they become ribbons, and then slice them up. The flat chopped scallions seem to disperse and press down more easily than little tube segments.
Hi! Do you have a video link to the method you’re describing? I’m not sure if I’m visualizing it correctly haha
@@liliumz Yes. It took be a bit to find it, but here it is. Link goes to the time-stamp where the rolling of the dough sheet begins.
ruclips.net/video/v8G3i--auxQ/видео.html
She didn't exactly roll the dough into a rectangle, but the idea is the same. You can see that the final scallion pancake has four layers of coiled rolled dough, for 4x the number of layers.
To facilitate this much stretching and flattening of layers, a pure hot-water dough might not work. The dough might need to accommodate more stretching, so perhaps a warm water dough or a blend is needed. But I don't know this from experience, so try a few variations to see what works.
@@liliumz If this recipe is something you're into, here's my research playlist of all of the various methods I've found for making Chinese scallion flatbreads. (I have a couple other playlists for leavened flatbreads known as 大餅 and "fillament" flatbreads where the dough is prepared in a manner that produces crispy fillaments rather than layers.) ruclips.net/p/PLE8wjvoMrDygbpcO26kvA6yaR7qkxdPVC
Also these:
ruclips.net/p/PLE8wjvoMrDyi_r_zsGEikUoxpocnzQ6EF
ruclips.net/p/PLE8wjvoMrDyi3I5a8PqC5QScf0i92_5R3
ruclips.net/p/PLE8wjvoMrDyjCf9JPbLrbtUmN5uOjPapS
@@Berkana Thank you so much for taking the time to find the video and even sending your own playlist! You are AMAZING!
Wow!
Dude I freaking love your stuff, well done.
My man chefpk you are a beast as well!!
Shoutout to Uncle Roger lmao
Unco rogah
Ahnkel Rojah
And to Babish! 2:16
ankle rogeah
MSG is the king of flavour.
Don’t pit two queens against each other ❤️
I've been in korea during one year, and all the pankakes I've tasted were really really thin and without that much batter. Your's seems to close from our western vision we have from a pankake ; fluffy and where batter is the king. In the korean version, the main contenders must be the sauce and the scalions. More importantly, you should be able to cut and separate very easly parts of the pankake when you are eating it with chopsticks. The key here is to use less batter, but just enough to make a pankake (mixing the scallions in the batter and droping them afterward in the pan is a good way of doing it). And for the sauce, you can replace sugar with honey and add some sesame seeds and chopped white onions and garlic, it will be so much tastier. Anyway I've discovered your channel 1 week ago and I'm binge-watching your channel. I love your content, and I will definitely try the chinese version, as it seems close to my french heart. Have a great day my friend !
This is one of the most underrated cooking channel on RUclips. Andong deserves more recognition.
(Korean here) Generally the green onion to batter ratio is pretty skewed for my taste, normally you'd see the green onion chopped into finger-length stalks and enough in there to cover the surface of the pan. Mixing them straight into the batter also helps wilt them a bit so you get better crisp :) also add the whole egg for some nice richness and bounce to the pancake!
Thanks for the tips. Do you add the whole egg to the batter or to the pancake?
@@paulm3952 the usual way would be one step - everything in the batter at once and make it hella thin to prevent potential sogginess - but I do think the beaten egg whites is an interesting idea as well.
@@fsinghy Would you also not just use the prepackaged buchimgaru or is that something that people make for themselves?
@@sizaraziz9800 it's all depends on how much effort you want to put in. Both are great.
Here in North Africa we have something very similar called "Mssemen" the dough is made of mix of samolina & flour and using melted butter & oil for lamination and it served with honey or just plain or it can be stuffed with chili tomato sauce too.
Ms(semen)
@@ryderhartlen6801 Lmao
@@ryderhartlen6801 lol wtf
@@ryderhartlen6801 i can never forget this pancake now
And that is also similiar to Roti Canai that we have here in Malaysia and Indonesia. It's crazy to think what were our ancestors doing back then to share so many similiar dishes lol.
As a Chinese Korean, (I’m not sure the correct way to put it in English, basically, my ancestors were Korean and they moved to China).
In Korea, 전 is a category of food I believe, there are not only 파전, there are also, for instance, 오징어전(squid pancake) 야채전(vegetable pancake) and many other kind of 전. If that’s considered, korean 전 also have a place in my heart.
However, 葱油饼 win this “scallions pancake battle” for sure, that crispy scallion taste just never gets old. 😆
Not to mention the glory that is 김치전, and kimchi-cheese jeon! Best drinking snack ever!
Your videos are always so insightful and well-structured. Hell. Your entire channel is extremely organised. It's what I would consider "goals". It really didn't take me long to sub and turn that notification bell on. I always learn something new every time.
I'll dive into this video now, but I will say that I love scallion pancakes (with a little bias towards Cong You Bing) so I can't wait to see what your version and methods are.
Somehow my family learned a slightly simplified version of those Chinese Scallion Pancakes back in Southern Kazakhstan. Decades later in Germany my family would still make them and none of my neighbours and friends had ever seen something like that. My surprise was immense when I found out that our "family" dish apparently came from China.
Lots of Chinese nomad's/emigress into Eastern Europe, Anatolian plate and even the Middle East over many centuries. Lot's of emigress from those regions into the Northern parts of China, one of the reasons why the Great wall was built. Lots of culture mixing and sharing during the Silk Road era and into the the early - mid 1900's, outside of any governmental structure. There are centuries of history there.
You and your fancy whisk need to battle Binging with Babish and his tiny whisk!!!
How about a colab? Like bwb an ysac
With guest appearances by Feast of Fiction and their Rainbow Whisk?
Don't get too excited. Chef John's freakishly small wooden spoon is still waiting for the survivor of this battle.
I'm huge Babish fan but for some reason I get the feeling that Andong is the (slightly) better cook here.
I'm also a fan of Chef John but, aren't we all?
Then they both will lose to chef johns food wishes tiny whisk!
the葱油餅 is pretty legit! saw someone recommend Taiwanese 蔥抓餅 in the comment, and I like it more as it is less doughy and flakier, like a roti canai,
more suitable for snacking! in Hong Kong 手抓餅(same fleaky pancake without scallion) is even more popular
you can choose melted cheese, corn, grilled meat...etc as a topping
but the most popular one is with purple yam (紫薯手抓餅)
the Korean one looks a bit too thick compare what I had in Korea (lived there for couple of years)
파전usually is like the scallion (with seafood most of the time)barely cover with a thin layer of batter each side.
Also in Korean household they use a pre mix flour called "부침가루" (pancake flour) which is plain flour mixed with salt, pepper, garlic and onion power.
Use Ice water to mix the batter may help to achieve the crunchiness. I saw a programme years ago chef in Japanese use ice water / cold beer mix into tempura batter for the light texture.
PS: it is midnight here.,,I should be alseep but I am hungry after watching this...lol
roti canai is the shiiit. I've lived in Malaysia for 5 years, and roti canai in the morning with some daal is the best thing!
I remember the first time i tasted roti canai too oily, like starch soaked in oil. The korean pancake, I've seen tempura crumbs put in the batter to give it more air and more crunch
@@deeb.9250 you can ask less oily roti canai. Its drier & crispy.
I'm from hong kong and have never heard of the fancy 手抓餅 ,perhaps it used to be popular
There are some other varieties of it in Hong Kong. Some of them are even stuffed with juicy chives and pork fillings, yummy!
I've had the Chinese version before, I always wanted to know how to make them, I had NO IDEA it was so easy! Made a batch tonight for tomorrow morning, wish me luck ^_^
I love both
I really love the fact that you understand the art and science of food, ingredients and cooking processes. You are imparting sooo much knowledge to us. Thanks
I am amazed how long it took me to stumble across your channel Andong. I just wanted to let you know that your channel is amazing. Your video production skills are incredible and you have such a pleasant, easy-going personality. I am now in the process of binge watching everything. Thank you for making such epic content.
glad you found the channel! :)
Ur channel remains a major inspiration for me. Lots of things I love but was too scared to cook u have changed my attitude and pushed me to a more well rounded cook.
So happy to hear that!! :) You can do it 💪🏽💪🏽
Here in Korea there are two popular methods to achieve crispiness. They are often done in conjunction.
1. Use ice cold water for the batter. It just needs to be very cold but a bit of thin ice forming on the surface of the water is even better. When the cold batter touches the hot surface of the pan, the inside of the pancake will take more time to cook than a lukewarm batter, consequently allowing the outside to stay longer in contact with the heat and crisp up.
2. Simply add some oil to the batter before cooking. Think of pastry doughs brushed with egg yolks or oil before baking in the oven. Same basic idea.
I do like the sparkling water idea though. It would definitely aerate the batter in a manner much akin to fish and chips.
Even Chinese pancakes, 葱油饼, are made in different ways throughout China.
Common ingredient = gutter oil
I heard some people make it with 猪油/lard
You're Berlin's answer to Babish and that French guy. Keep it up!
I saw your video a few days ago by chance. I tried out the recipe just yesterday and cooked it just now. Just wanted to say thanks for sharing a great recipe that works. I followed the flour and boiling water ratio and everything came together perfectly. Wasn't wet and sticky and didn't have any issues coming together in a ball. I eyed balled everything else. The pancake came out very crispy and had nice layers. got 4 nice personal sized pancakes out of the recipe. liked and subbed as of today! Thanks again!
I've read some Chinese chefs and home cooks advise to saute the chopped-up *white* part of the onions in the oil that (after a couple minutes of cooking) you will then add the flour to to make the roux. This infuses the oil with onion flavor and is what gives an onion pancake a real onion-y taste. I haven't tried that refinement yet but the technique makes sense to me.
Aside from that, I adore your videos! You have a great mix of explaining history and technique and origins along with just the practical how-to steps. Am eager to get in the kitchen and try several of the things you've demo'd in various videos. Especially appreciate the hot water dough explanation in this one. Thanks for all your hard work, Andong! Du bist toll!
My dude! I F*cking love your channel. seriously you've done so much research that Im learning a lot from you, historically and scientifically. I've shared your channel to all my friends and family and they enjoy your content as well.I hope you'll hit your million subscribers soon! best of wishes, and keep these amazing content coming!
Hi Andong! I really enjoy the amount of effort that you put into all of your videos. I have a few tips for your next jeon. Generally speaking, Korean pancakes are more about the fillings than the batter itself. When making a traditional jeon I usually start by tossing the assorted fillings in just enough batter to make a thin glaze that holds the ingredients together without making it too thick and cakey. It can be fried over medium heat and periodically wiggled around and tossed until the wisps of batter on either side are golden brown and crisp. The end result should feature the fillings front and center, have a light gummy chew from the batter holding it together, and a nice lacy exterior that gets lightly crispy. Hope these tips come in handy. I cant wait to see more korean dishes from you! Cheers!
Have on tried the Korean versions, Maangchi recipe to be especific. And now I'll try the Chinese ones🤤
I tried out to make Cong You Bing with garlic and finely chopped walnuts instead of spring onions and it turned out great. Thanks for the recipe and putting so much effort into your videos! Absolutely love the channel
I recently binged nearly all of your videos and I’m so impressed! Especially your properly explained Chinese recipes are extremely inspiring! I even have a topic request: could you do a video on explaining the different Chinese regions by their cooking styles? After watching some of your videos I realized that there are so many different regional varieties and I would love to have an overview 😇 thanks in advance!
I love that you explained why you did things, especially for adding air. I feel like I know how to make cooking better now
This channel is a gem. Im happy i found it!
Glad I came across your Hainanese chicken rice video...that's how I got to know you. Love your videos..very informative, fun and very well prepared and presented. You certainly put a lot of effort into making them, unlike many other vloggers . You deserve a food TV show!
How did I not find your channel earlier, your content and your dedication to each video is just amazing, I can't believe you only have 200K subs
You just channel gmm's "let's talk about that" with your "let me explain". I love that you put so much thoughts and research every dish you make. Keep up the fantastic work.
I enjoyed the interleaving of the cooking with tangents about technical aspects, such as hot vs cold water prep of the dough.
I've only had the Chinese ones. I love scallion steamed buns...🤤
Literally just made the Chinese version. Super simple, and delicious.
Thankyou for the amazing tutorial with the info on why hot water pastry is different.
yay!! glad you liked it!
I don't know what's up with you and the tremedenous amount of videos that you post lately but keep going !! You produce one of the best food-related content on RUclips, you do amazing job man
Thanks, man... your Chinese recipe/method is what I was looking for. I was looking for the ones with lots of very well defined thin layers, and these look right. Oh, yum... can't wait to try this tonight.
One tip for extra airy ness in Korean pancakes is to use a very light beer instead of water. IMO, it’s difficult to taste the beer afterwards....
That is why he used the sparkling water, it's carbonated water. So the same as the beer... Minus the added flavor from the beer.
Beer adds a nice yeasty flavor to quick breads so that sounds fantastic.
the most informative video on scallion pancakes out there, great job (as per usual)
This is real authentic food you are making!
Bro... love your style... so educational and organically comic. Totally subscribed.
Very nice video. Love the way you explain the reason for everything, as when you explain why using warm water. Thank you.
Don't see anyone talking about the fact that Andong mentioned UNcLe rOgGer
Andong didn't use MSG
HAIYAA
Wait which part?
@@jackhuang2723 bruh he used it in so many videos
Looks delish! Every recipe is unique and I’m sure delish!
I tried your recipe and it came out great! Flavorful, flaky, crispy, so good
You are going to get to 1 million subs this year and I'm glad I got your videos recommended ^^
What a great channel! Can't believe I've only found it now. Great that, apart from all the interesting Chinese/Middle Eastern/South American etc., you also put the spot light on a few German delicacies like asparagus and Spreewald pickles. Keep it up ...!
Man i simply just LOVE your channel, the explanations of the recipe, you know a lot of gastronomy, thank you very much, you are empatic, and simpatic, and carismatic and cativating, you re awesome, please keep doing videos, i will keep waching, liking, and sharing with my friends
Just discovered your channel and instantly subscribed. Thanks for producing such informative and creative videos!
I have no idea how you dont have more subs your videos are incredible
I've made both of these and ABSOLUTELY delicious. Thanks for the recipe!!!
Oh and I super appreciate your explanation of the hot/cold water dough differences :)
Gosh I finally understand why some dough are used with hot water while some are used with cold water, thank you for the explanation, you really rock!!!
Chinese american here but grew up in a Korean neighborhood! I like how you make the comparison between Chinese scallion pancakes being more like a flat bread than the Korean pancake. I love both, but I have a soft spot for the Taiwanese kind 葱油手抓饼
Endlich bekommst du die Aufmerksamkeit die du dir so lange verdient hast!
I just made a chinese one.
It's amazing. Thank you Andong!
Bro why are all your videos about my favourite childhood snacks we used to get at the asian markets.. LOVE IT!!
Subscribed after one vid! This dude knows his stuff
U got my attention now, Andong, I will try out both types of pancakes giving special observation. Great sharing!
Uncle Roger would not know much about 葱油饼, it's more of a northern chinese goodie, Uncle Roger is from Malaysia.... lol
uncle roger is southern chinese
@viper most of our ancestors came from southern part.
@@Sendoh32 specifically from fujian and canton provinces
Actually Malaysian Chinese do eat and make 葱油饼 as well, but me, a minority among the Chinese community who hate any sort of onion, and absolutely despise 葱油饼, I can't tell what type or the recipe of the 葱油饼 in Malaysia.
exactly my point, don't take it wrongly pls, i have many Malaysian friends myself! they are mainly originated from southern part of china. southern chinese make very different kind of 葱油饼，not quite the ones as northern chinese would make, which shown in this video.
Really appreciate how you pronounce 烫面 😍
Edit: I I just found out that you are fluent in Chinese. Wow! And I like your band Feichang Fresh as well.
I make them with my sourdough discard. Straight outta the jar. I keep frozen chopped scallion. Add them on top, with sesame seeds and a bit of merken. Best breakfast ever. I will try to make the chinese ones~ that flakey texture looks delish
I had the same thing this morning, with a little zataar and an egg on top!
Dude your vids are so high quality, guys he need more love😊😊😊
What a great video man. Great edit as well.
Awesome dude! So glad I found you!
Mmmm would recommend using less batter for pajeon, cutting scallions lengthwise to cook the scallions more evenly (especially the white), and if possible replacing the scallions with garlic chives. Those work better for pajeon and have a stronger flavor!
Edit: "it's a piece of cake!" nice pun there, Andong ;D
You are what i call a perfect RUclipsr
I just found your channel, I like it, will watch more. Funny but precise presentation, interesting history :)
My dyslexic brain first read "silicon pancakes" and I was like "Andong, what did you do now?" Was delighted about my mistake
Since everyone is sharing their love for the Chinese pancake I thought I'd share my love for the Korean pancake: I love how quick and versatile it is to make! As Andong mentioned, you can literally add whatever you want to it, such as any left over veg you might have! I love adding carrot, or kimchi, or courgette/zucchini, or tuna to mine. And I usually just mix it all in to the batter rather than adding it after putting the batter in the pan. It's so easy and low effort to make, definitely recommend trying it out!
Fun fact: for making corn tortillas you use hot almost boiling water.
Well cooking technics are very similar in different cultures and this way you appreciate the ancient wisdom of human
True but I think that is done for a whole different reason 🤨 we use hot water to make all sorts of "rotti" with rice flour, sorghum flour, maize flour (which is similar to cornmeal) and other millet based flours.
This is because they are gluten-free and need hot water to bring out starch to bind the flour. Otherwise they fall apart
Because there's no gluten and cold or room-temperature water doesn't work so well.
2:09 I think pork fat would improve the pancake if you can get it.
I mean most of Chinese pastries prefer pork fat more than veg oil. Butter would work too, while giving it a milky taste.
good point. lard would be the way to go
@@mynameisandong Yes lard. I was wondering which word was it. Thx~
@@mynameisandong when I fry bacon, I'll save the grease for making things like this
@@BBoycire85 Me before: hah, lard, ok. Then: bacon grease. Me now: ooph, I`m hungry.
Wow, your videos are educative! Love it! Keep up the good work!
Finally an episode on scallion pancakes!! ❤️
Both look really good
tbh as someone who grew up eating chinese scallion pancakes and later learning to love korean scallion pancakes, I don't think the two are really comparable. It's like apples and oranges, and they're both amazing for different reasons!
Wow, I've never tried a Chinese scallion pancake but it looks delicious! One thing I think is fairly typical in Korean scallion pancakes is flavoring the batter with a little 된장 or Korean bean paste. It adds just a little funky salty flavor to the dough that's really good.
I´m definitely going to try both recipes. I love pancakes, I love scallions, I love cooking!
Theres this famous chinese scallion pancake stall in my city. They made the pancake into some kind of taco and put a variety of fillings inside the pancake-taco. I love it so much!
I really love both. I grew up eating Chinese scallion pancakes though. Mmmm so good!
Just made the Cong You Bing and turned out pretty well. My Chinese girlfriend was excited too! Thanks for encouraging me to try new things :)
Andong - I have never seen Chinese pancakes practically deep-fried like that. Your recipe seemed fine up to that point. I must confess I've never eaten one as street food - maybe they tend to be oil heavy, but I dont think a Chinese nai nai (grandma) would typically take that approach. I have made them in a non-stick for years with just a little oil and they come out perfect every time. Plus you can't air flip with all that grease, and that's half the fun of making congbing. I can see a little extra oil for the k pancake. I am partial to the ones that are crisped up on the outside, Korean restaurant style, but with a little cheesy/gooey texture in the inside. I am always amazed how the onions, as they cook, kind of mimic a melted cheese like texture, a bit like pizza. Still my fav is the congbing.
Your videos are in depth and awesome bro
You’re seriously the Alton Brown of RUclips! Love your content.
In India, we have a variety of Naan/Kulcha called "Amritsari naan/kulcha", which has many toppings and fillings. One specific variant of this is made with layers just as you showed. Just before serving, it is crumpled by holding it horizontally between both palms and then smashing the palms together. This splits all the layers. Served with a dollop of butter and various curries, pickles and dips.
In China, people sometimes use a more sophisticated method to fold the dough. They score (cut but leave the two ends intact) the dough sheet parallel to the long edge of the imaginary rectangle, like fettuccine with connected ends, add scallion, fold as if the sheet wasn't scored, and, before coiling, gently twist it into a multi-helix (imagine a striped candy cane). This method creates larger surface area and thus a crispier 葱油饼. Due to scallion leakage made intentionally, it also adds a chared scallion flavor, which people like me love.
The traditional way of making 葱油饼requires lard instead of vegetable oil for the filling. Then you bake it first before finishing it by lightly frying
Everyone have their Own kind 1000years ago, so who is the traditional one
Dude your Chinese pronounciation is on point, I kinda jumped when you said 烫面 cuz it didn’t sound like a foreigner saying it at all.
I guess my degree in Chinese Studies paid off! :D
Man andong, you make such good content. What makes you decide on the type of videos you are going to make? You should do something on hispanic food! Id like to see a Dominican/cuban/puerto rican style pernil (porkshoulder) since yall germans love pork it would be a good contrast or like a Dominican rice and beans or somethin.
“Fancy” spiral whisk is the best whisk. Yours looks particularly good to use, because it has a small handle, which I need because I have tiny hands.
Love your presentation, personality, and insight. Insta-subscribed.
Your content is awesome. Many thanks for making this seem so easy.
I get so hungry though......
I've only made the korean version, but instead of rice flour, i use potato starch, it also gives it that extra crunch when frying.